I've had it slow cooked on the grill with mopping sauce and it was good. My daughter shot one this weekend and I ground up the whole javelina. I made taco soup out of it tonight. The soup was good but browning the meat really stunk up the house. Next time I might brown the meat on the burner of my grill.
-JAW- ... the brains and other choice pieces make a good mixture for tamales. We ate them as kids when we lived in the valley ... and if a kid will eat them, I guess they were good enough. I suspect a lot of the rest of the meat, along with venison etc. ended up in sausage and mixed with hamburger. The only thing I remember for sure is you'd better get that scent gland out before doing anything else. P.S. did I mention we were not exactly middle-class for income level ... guess that explains eating a lot of fish and game as well
makes some of the best sausage there is.mix it with 1/3 beef,1/3pork and 1/3 javalina and what ever seasoning you use.been making it for years and if you dont tell your friends what they are eating they wouldnt know the difference
I ate it freshly shot and cooked it was nasty and I eat most everything except beets .Too musky and gamey and wild and tasted like it looks a rat pig.I will only eat it to survive if need be.
If you bleed it out correctly after it's shot then put the meat on Ice for 12 hours or so and let it continue to bleed out then it'll make a huge difference on the musky gamey taste. Soaking it in buttermilk over night will also help too. It's a lot of work so I usually pass on it, but it can be pretty good if you do it right
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