Big Lots Armadillo Trap Mod

[Ham]

I'm trying to funnel in some of the little armored digging machines myself. So far I've only caught one of our cats.

[mic]

Andrew Zimmer on bazarre foods America just ate one on one of his shows. In Florida, he was with some folks who called themselves "Crackers" . They like to live off food they gather themselves. They also cooked squirrel, heads on and ate the brains. My grandmother when she was alive gave me grief for head shooting the tree rats as she liked the brains. I also have a freind who likes the brains. So far not for me but maybe someday. I now eat my own wild duck rare which I never thought I would ever do,

BilletHead

The locals in Florida are where the term Cracker comes from. They were called that because they ran cattle in swamps with horses and whips. The term comes from the sound of the whip "cracking". This is why the term is not derogatory down there. I don't know where it transferred into what the term represents today.

I saw that show. It was a good one.

The only concern I would have with brains is rabbies. However, I don't know if you can catch it by eating the organs.

[Gavin]

Here you go: I'ts from an old cajun cookbook...I've never tried it but the Guist brothers on Swamp People eat stuff like this.

Prepare your dillo: Place dillo on its back. Cut off head, tail and feet, remove belly skin. Pass a knife around the shell and remove. Then clean, similar to a turtle. Wash & scald the meat, remove all excess fat. Cut in pieces.

3lbs Dillo Meat

2 onions chopped

1 bell pepper chopped

2 cloves garlic minced

2 sticks celery chopped

1 stick butter

1/2c parsley chopped

1T flour

1T Worchestershire

Small can of mushrooms

1/2c Red Wine

Creole Seasoning to taste

S&P

Add butter to a dutch oven, season meat with creole season, and fry until browned.

Add all veg and fry until onions are translucent 5 min or so.

Add Wine and Mushroom Juice, cover and simmer until tender, add water if needed.

Remove meat from pot...mix flour and water to make a smooth paste

Add flour mix to pot along with parsley and mushrooms. Cook down to a smooth gravy...add water if needed...about 5 minutes.

Pour gravy over meat, serve with rice...

My Argentine buddy claims that its pretty good BBQ'd.

[Wayne SW/MO]

My grandmother when she was alive gave me grief for head shooting the tree rats as she liked the brains.

I had to smile at this one. When I was a kid the elders always said a real hunter could shoot a squirrels eye and tried. Shotguns for them were frown on.

Most wild meat is good, but many are greasy. I've eaten coon and possum also, but not too keen on the possum because they are very greasy and scavenges first class. Groundhog is good as long as it's cooked or BBQ so that the fat can drain. Muskrat, at least young ones are exceptional, probably better than rabbit.

[Flysmallie]

Here's an actual photo of Wayne at last years Thanksgiving dinner.

[fishinwrench]

Here you go: I'ts from an old cajun cookbook...I've never tried it but the Guist brothers on Swamp People eat stuff like this.

Prepare your dillo: Place dillo on its back. Cut off head, tail and feet, remove belly skin. Pass a knife around the shell and remove. Then clean, similar to a turtle. Wash & scald the meat, remove all excess fat. Cut in pieces.

3lbs Dillo Meat

2 onions chopped

1 bell pepper chopped

2 cloves garlic minced

2 sticks celery chopped

1 stick butter

1/2c parsley chopped

1T flour

1T Worchestershire

Small can of mushrooms

1/2c Red Wine

Creole Seasoning to taste

S&P

Add butter to a dutch oven, season meat with creole season, and fry until browned.

Add all veg and fry until onions are translucent 5 min or so.

Add Wine and Mushroom Juice, cover and simmer until tender, add water if needed.

Remove meat from pot...mix flour and water to make a smooth paste

Add flour mix to pot along with parsley and mushrooms. Cook down to a smooth gravy...add water if needed...about 5 minutes.

Pour gravy over meat, serve with rice...

My Argentine buddy claims that its pretty good BBQ'd.

Recipes like that crack me up. Would it even matter what kinda meat you started with? The recipe should just say...."Kill something (anything), then...."

[KCRIVERRAT]

That's probably why t

Here you go: I'ts from an old cajun cookbook...I've never tried it but the Guist brothers on Swamp People eat stuff like this.

Prepare your dillo: Place dillo on its back. Cut off head, tail and feet, remove belly skin. Pass a knife around the shell and remove. Then clean, similar to a turtle. Wash & scald the meat, remove all excess fat. Cut in pieces.

3lbs Dillo Meat

2 onions chopped

1 bell pepper chopped

2 cloves garlic minced

2 sticks celery chopped

1 stick butter

1/2c parsley chopped

1T flour

1T Worchestershire

Small can of mushrooms

1/2c Red Wine

Creole Seasoning to taste

S&P

Add butter to a dutch oven, season meat with creole season, and fry until browned.

Add all veg and fry until onions are translucent 5 min or so.

Add Wine and Mushroom Juice, cover and simmer until tender, add water if needed.

Remove meat from pot...mix flour and water to make a smooth paste

Add flour mix to pot along with parsley and mushrooms. Cook down to a smooth gravy...add water if needed...about 5 minutes.

Pour gravy over meat, serve with rice...

My Argentine buddy claims that its pretty good BBQ'd.

Probably why the Guist brother croaked...

[jdmidwest]

Next question, Gavin, will you clean my armadillo if I shoot it?

I tried cleaning a turtle once, a big softshell. Never tried again.

3 pounds of cleaned meat, I may have to catch 2 or more. So far, no luck.

[Gavin]

You gotta point FW...cook anything in that mix....and its gonna taste the same;>)...To much gas to get a fresh one JD...but if you kill a few...I'll come down and cook some...or I could make 10-15 quarts of good gumbo...and go fishing...forget about the dillos.