You have one of the best cookbooks going right at your finger tips.
Use
www.google.com and run a search on wild game recipes, you will be amazed at what comes up....among a multitude of really good recipes, you get the occasional great one such as:
Oriental Armadillo
Ingredients:
3/4 lb Boneless armadillo tenderloin, trimmed of fat, cut into matchstick-size shreds about 1 1/2 inches long
2 tablespoons Vegetable oil
2 large Eggs, lightly beaten
4 cup Shredded green cabbage
10 Dried Chinese black mushrooms, soaked in hot water for 20 minutes, drained, stems removed, caps thin sliced
8 Scallions, green part only, cut into 1-inch lengths
1/2 cup Hoisin sauce
8 Mandarin pancakes or flour tortillas, steamed
3-1/2 tablespoons reduced-sodium soy sauce
3-1/2 tablespoons rice wine or sake
1teaspoon sesame oil
6 cloves garlic, minced
1-1/2 tablespoons minced fresh ginger>
3 tablespoons chicken broth
1 tablespoon cornstarch
1/2 teaspoon sugar
1/4 teaspoon freshly ground black pepper
In a medium-sized bowl, combine 2-1/2 tablespoons soy sauce, 1-1/2 tablespoons rice wine, and 1 teaspoon sesame oil, add armadillo and toss lightly to coat. Cover with plastic wrap and refrigerate for 30 minutes.
In a small bowl, combine garlic and ginger; set aside. In a small bowl, combine 1 tablespoon soy sauce, 2 tablespoons rice wine, chicken broth, cornstarch, sugar, and pepper - blend well; set aside.
Heat a wok or large skillet over high heat, add 1 tablespoon vegetable oil and heat until very hot. Add the marinated armadillo and stir-fry until the meat is cooked through, about 2 minutes. Remove with a slotted spoon and set aside. Cook down any remaining juices to a glaze and add to the armadillo. Add another 1/2 tablespoon oil to the wok and heat until very hot. Add eggs and stir-fry, scrambling them until just dry. Remove and set aside.
Add the remaining 1/2 tablespoon oil and heat until very hot, add the minced seasoning and stir-fry 10 to 15 seconds. Add cabbage and mushrooms and stir-fry until tender, about 2 minutes.
Pour in the sauce mixture and stir constantly until thickened, about 1minute. Return the armadillo and eggs to the pan and toss until heated through, stir in scallions. Transfer to a platter.
To serve, spread some sauce over a steamed pancake or tortilla, spoon some of the stir-fried mixture on top, roll up and eat.
Good hunting, great bonding and good eatin'.
bob
Planing on stickin alittle bit of every thing in the freezer this year due to the fact my son is old enough to hunt this year and what better wat to spend time with him than hunting and fishing. That being said does anybody have a favorite cook book that has recipies for alot of different critters. 