Javelina Recipes?

Anyone know a good recipe for cooking javelina? Or do you just let them walk and kill a pig?

Stink pigs can be edible but I understand it takes effort.

Man, javi's are over grown rodents, I wouldn't eat a big rat.

I used to think they were in the pig family, but turns out no, just rodents.

Or you can make rat burgers from the movie Demolition Man.

stuff them with veggies and what ever else you can find , cook it till done and then throw the juvy away and eat the stuffing,lol

My processor will do javelinas. Usually the meat is ground up or made into sausage. If I choose to grill the quarters I will soak/marinate in Coca-Cola for at least 48 hours. The carbonation and sugar permeates the meat. The meat can be edible. The key is removing the gland and hide ASAP.

Anything you can track by smell shouldn't be eaten! Lol

I tried to eat one and i think i would rather eat a boot before another one i bet the boot would be more tender.

I had this cajun buddy that could cook anything, but even he couldn't find a way to make Javelina taste Ok. Last time he tried, when he went to the bathroom his wife threw the Javelina meat and pot out the back door of his house.

nasty

I have killed and cooked several with excellent results when I was younger and hunted down by Encinal. Kill a young one, cut off the stink glands above the base of the tail , clean, skin, place in ice water and soak for awhile..Rub down with raw onions
and use liberally garlic powder/ pepper ect..cut up charcoal grill over hot mesquite..Rule 1..Kill a young pig..Rule 2 Shoot him in the head..Rule 3 clean at once..Rule 4 Have lots of cold
beer available for you and the pig..Just like cookin GOAT..Don

I killed one last year and ate it, it was great. I took the whole carcass( after properly killed,field dressed,skinned, and cooled down) sprinkled with kosher salt and iced down. I kept it drained and on ice for three days. Every day, I would pull Javi out and sprinkle with kosher salt. After three days, I took it out of ice chest and quartered up. I processed it like a deer. I rinsed the meat good to wash off the salt.Not much meat,but it is good. I took the back straps , cut into medallions and chicken fried. They were great. Family said they like it better than venison. The rest I ground up and made chili, it was very good also. Everyone who tried it loved it, and could not beleive it was javalina.

If u know how to cook, u can cook Javeline. My cousin has it down to the T. Now im hoping i can take one when i head to S. Texas for new years and take one myself to cook.

can't believe I am saying this but Martha Stewart has a recipe for collared peccary (Javi)I saw it one time on some cooking channel...looked damn good when she was finished...she is awesome, loves her guns, great home maker, loves her cocktails, been in prison, and is still pretty damn good looking for her age

I take mine to some ladies that make great tamales out of them.

Not bad eating, the meat is very similar to venison and should be handled the same way, it is lean and drys out easily.

Skining correctly will help alot, once skined there is no smell at all.

I have smoked portions of the hams with a dry rub and wrapped in bacon, came out great. The rest we made sausage out of just like deer and couldt tell the difference.

matt