I understand there's a gland to avoid, can anyone give me some details?

Grab a respirator because they smell like a cross between someone with horrible body order and a horse. Make sure you use two different knives and I'd do the gutless method on them. Once skinned use a clean blade to take the tiny straps and quarters. I brinned the one I took for days and then made sausage out of it. Turned out fair after all that trouble. Just an FYI I've taken one and will never shoot another after the experience. They are a game animal in Texas and by law the meat must be used.

It's been a while since I messed with a javelina. My uncles used to hunt them and I learned from them. Anyway, that gland is on the top of their back but more toward their rear end. Just look for it, you can't miss it. Take a sharp knife and cut around it and cut it off. Once done with that proceed with skinning and gutting like you would with any other animal like a deer or hog.

Oh, and if you have a choice, shoot a sow or a small one. Those old boars are not exactly great table fare but a small sow isn't bad at all.

Just miss when you take the shot and you can avoid the gland, the uselessness in dressing one out, and the uselessness in TP&W designating the javelina as a game animal.

Navasot will tell you it's the best thing he ever ate..

Just be gentle and Rinse Rinse RINSE

As mentioned, the glad on their back smells horrible. Other than that, you would pretty much clean it like a hog/deer. I have skinned a few for shoulder mounts. As far as eating...not so great! I ate some once and it tasted like really tough brisket. Not as bad as I thought, but not good.

wash the animal down with dawn or joy lemon scented before you put a knife to it... no need to scrub just hold the bottle over the flow of the spray and coat it good then wash it off.. this step will solve about all the problems related to cleaning them... then just skin it like you would any other... and be sure you cut close to the meat down the hind and the back.. DO NOT CUT THROUGH THE SKIND DOWN THE BACK.... people make it sound harder than it is... its good meat like a rabbit/pig lol

Just avoided all the area on the lower portion of the back like suggested. It was a big boar, and the first round of eating it tasted fine. Thanks for the help.

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