1 1/4 cup dry white wine 1/2 cup oil 2 cloves garlic, crushed (optional) 1/4 cup butter salt and pepper, to taste 1/2 teaspoon thyme 1/2 teaspoon rosemary 1 medium onion, sliced thin 1 armadillo, cleaned and cut into serving pieces 1 1/4 cup light cream 1 tablespoon brown mustard 1 tablespoon cornstarch
Mix all ingredients of marinade and add armadillo. Marinate about 8 hours, turning meat occasionally.
Remove armadillo and reserve marinade. Melt butter in deep skillet and brown armadillo pieces.
Pour in marinade and bring to a boil. Stir in seasoning, cover and simmer until tender (about 1 to 1 1/4 hours.) Remove skillet from the fire and place armadillo pieces on a warmed platter.
Mix mustard and cornstarch, then mix in cream. Return skillet to low heat and stir in this mixture a little at a time. Stir sauce until hot, but not boiling, and thickened. Pour sauce over armadillo. Serve with steamed rice.