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" I've often been told that properly cooked Javelina meat makes better eating than pork, it has been my misfortune never to know a really good Javelina cook" - Unknown Author Click here to Submit your Javelina recipe
Submitted Jim Caufield
The next day pull bones out shred meat so all can enjoy and put over a bed of rice. I use jasmine rice found in oriental food stores. Jasmine rice in the recipe submitters opinion is the best rice in the world. It's grown in Thailand. If you don't have a rice cooker you can experiment making it with a micro wave. W You may wake up in the middle of the night to the most pleasing aroma..................do not sample till lunch time or the Javelina God will not be favorable to you the next year!
Javelina Tacos Submitted David Verrue
Cut up pig into several smaller quarters. Then put it into one
of those turkey basting bags along with cut up onions, garlic, celery, oregano,
and any thing else you prefer. Put it in the fridge over night, occasionally
mixing it around. The next day put it in one of those slow cookers (we rented
ours) and leave it in there 4 to 8 hrs depending on how much meat there is.
Check it every now and then, until the meat falls off the bone and it
tastes like butter. De-bone it and get out those little corn tortillas for some
of the best taco's. you'll ever eat. It will feed a whole lot of people, kids
included.
Javelina Tenders Submitted by Frank Beahm Ingredients (Serves 4)
Tenderize Javelina cubes (secret: cover meat with plastic wrap, then whack with meat hammer). Place meat in bowl with 1 cup of milk. Pre-heat frying pay on medium heat. Mix corn meal and 1 cup of milk. Dredge meat in seasoned flour. Dip in corn meal batter. Fry until golden brown (you will have to turn meat over, be careful no to burn yourself with splattering oil). Drain on paper towel. Serve with favorite side dishes.
Javelina Jerky Submitted by JavelinaHunter.com
Cut Javelina meat into thin strips; remove fat and tendenous tissue. Combine listed ingredients. Soak meat in solution for 8 hours. Rinse slightly in fresh water and place meat on rack so pieces do not overlap. Allow to air dry for 1 hour. Put meat on racks into oven, set at 150 degrees for 10 - 12 hours.
Javelina Stroganoff Submitted by Lezlee Jones, Arizona
Sauté onion and celery in melted butter or margarine until soft but not brown. Stir in ground Javelina, garlic, flour, salt, pepper, paprika, and mushrooms. Sauté mixture for 5 minutes. Add soup. Simmer uncovered for 20 minutes. Thin with water as desired. Cover and simmer about 20 minutes longer. Stir in sour cream and sprinkle with parsley, chives, or dill. Serve on rice, noodles, toast, or potatoes. Serves 4.
Javelina Pit Barbeque Submitted by Anonymous, Arizona
Grease Javelina inside and out and stuff all ingredients into Javelina chest cavity, then wrap Javelina in a wet burlap sack. Dig pit, approx 4 feet wide by 4 feet deep. Start large fire in pit (mesquite wood works best) add 2 bags of charcoal briquettes, let fire burn until coals only. Place wrapped Javelina on board then place on coals. Bury with dirt. Let cook 12 hours. Dig up Javelina and throw away-eat board. Serves 4 - 6.
Grilled Javelina Spare Ribs Submitted by Filipe Coelho, Lisbon (a long way from the USA)
Place ingredients in large bowl, mix every thing together, and let stand 30 minutes. Grill over charcoal. Very simple, but very tasty according to submitter.
Javelina Sauerkraut & Mesquite
Barbeque Submitted by Wayne McCoy
Mesquite Wood, dry then soaked in water for 30 minutes Click here to Submit your Javelina recipe |
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