Sous Vide Deep Fried Armadillo

Ingredients for 4

• 1 whole armadillo cut into quarters

• If bought whole, remove the entrails, shell, skin, head/feet/tail, and cut into quarters. The tail has quite a bit of meat, but can be difficult to remove the skin/shell so be careful!

• Salt/pepper

• White flour

• Bacon

• Chili powder (optional)

• Butcher’s string

Directions

• Step 1

  Set your Anova Sous Vide Precision Cooker to 140.0ºF / 60.0ºC.

• Step 2

  Season the armadillo with salt/pepper and place in ziploc bags, cook for at least 10hrs in the water bath

• Step 0

  Remove armadillo from the bags and pat dry. Wrap the pieces in bacon, tie with butcher’s string, and lightly dust with flour/salt/pepper or add chili powder for a little kick.

• Step 1

  Deep fry the pieces until nice and golden brown. Meat will be extremely juicy and tender!

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