I reckon cooking any critter with it's insides still inside is going to alter the taste of the beast, and not for the better. Perhaps Braised Armadillo in a Morrel-Chevre sauce is actually quite tasty. Having sampled Armadillo and determining it to be one of my less enjoyable tidbits, I can honestly say I won't eat Armadillo again, unless I have to again.

I have bigger things to worry about than catching leprosy from an Armadillo. In a survival situation, leprosy is a non-factor.