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J Miller wrote:I once went on a hunt where I shot my javalina on the first morning. My hunt was over. Unlike Dave and Mike's trip, there wasn't much for me to do but sit around camp while the others hunted.
However, I did get my animal, I brought home the bacon. And oooohhh was it tasty and delicious.
I think had I been there that elk Dave passed up would have been DRT and I'd have a freezer full of eats. To be honest Mike's hunt sounded like a lot of fun to me.
Joe
A tasty javalina? How did you cook it?
The recipe I got was to cook it just like you'd cook a pork roast.
Bake it in a roaster with potatoes, carrots, onions, garlic and everything else, but lay several strips of bacon over the javalina meat while you're baking it. That's about all I remember as this was back in 1982 and my mom actually did the cooking.
The only thing I have left from that hunt is a couple pictures and one of the bullets that killed the animal.
Joe
***Be sneaky, get closer, bust the cap on him when you can put the ball where it counts .***
Cut carrots, potatoes, celery, onions and parsley. Mix in a pot with 3 cups water, 1 cup beef broth and 1 cup red wine, preferably a merlot. Add 1 1/2 pounds of either cubed beef or chopped beef. Cook all in one pot over open fire for 1 hours. Meanwhile, put the Javelina with meat still on bone on the fire for the same hour. After 1 hour, add one package of brown gravy mix and one package of chili powder to the pot, making what will look just like beef stew. Simmer for another hour. After the 2 hours or so are completed, remove the Javelina from the grill and let cool. Once, cool, eat the beef stew while feeding the Javelina to the dogs.
Shoot yours on the Rio Grande valley ranch of a college friend and let his mom cook it. It was great, as was the blood stew, home made tamales, etc. I was the first Anglo ever to stay at the ranch and they really fed me well!
Do not let your second javelina sit in ice water just because it is 40 miles of dirt road to get more ice! Very bad smell when spoiled!
CRS, NRA Benefactor Member, TSRA, DRSS, DWWC, Whittington Center
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We BBQ'd the one we tried and it was pretty nasty. And we were eating the loin! Should have been the best part - very very gamey like it'd been eating something nasty.
The pork we ate from the same ranch also had a wang to to it... maybe it was something growing around this area which was south of San Antonio about 80 miles.
Cut carrots, potatoes, celery, onions and parsley. Mix in a pot with 3 cups water, 1 cup beef broth and 1 cup red wine, preferably a merlot. Add 1 1/2 pounds of either cubed beef or chopped beef. Cook all in one pot over open fire for 1 hours. Meanwhile, put the Javelina with meat still on bone on the fire for the same hour. After 1 hour, add one package of brown gravy mix and one package of chili powder to the pot, making what will look just like beef stew. Simmer for another hour. After the 2 hours or so are completed, remove the Javelina from the grill and let cool. Once, cool, eat the beef stew while feeding the Javelina to the dogs.
That's what I'm talinking about! I didn't read that all the way to the end at first pass
Hmmm, perhaps javalina from the Roosevelt Lake area in Arizona just taste better than Texas javalina. Don't know.
What I do know is ours was roasted in a large enameled baking pan sitting on a wire rack so it didn't sit in the juices. We did baste it, and we did eat it. And it was DElicious. Matter of fact I accused my mom of switching my collared peccary meat for a ham. That is until I bit into this:
Pig Bullet.JPG
I thought mom was gonna loose her dinner when I very gleefully took it out of my mouth and said, "hey here's my bullet!".
Just gotta cook 'em right.
Joe
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***Be sneaky, get closer, bust the cap on him when you can put the ball where it counts .***
Cook 'em the same way you cook deer meat or jack rabbit. They can be grilled, fried, kabob-ed, roasted, boiled, or put into pies or tamales. I like mine fried in butter with some salt, black pepper, and a bit of garlic. The end result can be eaten hot nestled against some boiled red taters and a side of french cut string beans or streamed carrots. The left over meat is good for sandwiches the next day.
Javalina season begins next week - yeehaw!!!
Roosevelt is good Joe, but I prefer just north of Florence Junction east of Hwy 60. Gonna kill one this year for sure.
Idiot wrote:Cook 'em the same way you cook deer meat or jack rabbit. They can be grilled, fried, kabob-ed, roasted, boiled, or put into pies or tamales. I like mine fried in butter with some salt, black pepper, and a bit of garlic. The end result can be eaten hot nestled against some boiled red taters and a side of french cut string beans or streamed carrots. The left over meat is good for sandwiches the next day.
Javalina season begins next week - yeehaw!!!
Roosevelt is good Joe, but I prefer just north of Florence Junction east of Hwy 60. Gonna kill one this year for sure.
Good luck on your hunt. Post us some pics when you get back if you get one or not. I'd love to see some AZ desert.
I "think" but after 28 years I can't be sure, that the Florence Jct area was our second choice if we didn't get the Roosevelt area.
Joe
***Be sneaky, get closer, bust the cap on him when you can put the ball where it counts .***
Mescalero1, no closed season here in El Paso County, limit of two per year though.I am told that the key to good tasting javelina is carefully removing the scent gland on the lower back.I've only had it once but it was quite good & not gamey.
When we put in for the Roosevelt Lake handgun / muzzleloader hunt we didn't do anything different. We just got lucky. Considering it was almost 30 years ago and how the population of the area has grown, I suspect the odds of being drawn have gotten much worse.
Joe
***Be sneaky, get closer, bust the cap on him when you can put the ball where it counts .***
I always thought that the lady at fish & game once had a boyfriend with the same name as me, and he was a real rectal orifice, so every time she saw my application, it went into the circular file.
Cut carrots, potatoes, celery, onions and parsley. Mix in a pot with 3 cups water, 1 cup beef broth and 1 cup red wine, preferably a merlot. Add 1 1/2 pounds of either cubed beef or chopped beef. Cook all in one pot over open fire for 1 hours. Meanwhile, put the Javelina with meat still on bone on the fire for the same hour. After 1 hour, add one package of brown gravy mix and one package of chili powder to the pot, making what will look just like beef stew. Simmer for another hour. After the 2 hours or so are completed, remove the Javelina from the grill and let cool. Once, cool, eat the beef stew while feeding the Javelina to the dogs.
O.S.O.K. wrote:We BBQ'd the one we tried and it was pretty nasty. And we were eating the loin! Should have been the best part - very very gamey like it'd been eating something nasty.
The pork we ate from the same ranch also had a wang to to it... maybe it was something growing around this area which was south of San Antonio about 80 miles.
For gamey taste,... try a dozen or so juniper berries to every pound when roasting in a dutch oven. If you have juniper available,... like here in Az.!
J Miller wrote:Good luck on your hunt. Post us some pics when you get back if you get one or not. I'd love to see some AZ desert.Joe
Thanks Joe. I'll try to get some pictures, hopefully with a big desert rat in it.
mescalero1 wrote:What are you guys talking about, been all over those areas,
never could get a tag.
I've just been fortunate I guess. I've hunted this area for the last 5 years. The only suspense I've had is whether I get a HAM hunt or a rifle hunt - I prefer HAM. My biggest miss on a javalina took place in this area. I missed one that stood up under a bush at about 10 yards. I stalked the pig for about 30 minutes moving from 50 yards out (in the open across a wash) to 10 yards close. I took aim at the pig with a 5" 44 Magnum handgun as it stood nervous, slightly uphill, in the shadows and just as the trigger broke I realized that I mistook the top of my red insert for the top of my front sight and shot right over the top of it. Well, that's hunting. I got one two years before at about 7 feet. I couldn't miss that one if I tried.
Idiot wrote,...."I've just been fortunate I guess. I've hunted this area for the last 5 years. The only suspense I've had is whether I get a HAM hunt or a rifle hunt - I prefer HAM. My biggest miss on a javalina took place in this area. I missed one that stood up under a bush at about 10 yards. I stalked the pig for about 30 minutes moving from 50 yards out (in the open across a wash) to 10 yards close. I took aim at the pig with a 5" 44 Magnum handgun as it stood nervous, slightly uphill, in the shadows and just as the trigger broke I realized that I mistook the top of my red insert for the top of my front sight and shot right over the top of it. Well, that's hunting. I got one two years before at about 7 feet. I couldn't miss that one if I tried."
Yup,... my neighbor and I call it peccary in the puckery shoot'n. While on hands and knees can get exciting sometimes, especially with a big ole bore gnashing teeth and charging face to face.
My dogs will corner one in the mesquite, every once in awhile. When it tries to sneak on to the place and around my grain barrels. But, I have no interest in their meat. Leave them where I shoot them for the dogs to feed on. Makes them real interested in protecting my grain stores when another one is so inclined.
Arizona javelina oven-roasted as described in a couple of the above recipes can be delicious. When I lived in Tucson many years ago I invited the next door neighbors and their small children over for a javelina dinner. We didn't tell them what they were eating, but all went back for seconds and raved about how good it was. They were surprised to learn that they were eating javelina. I have also pressure cooked peccary to make sloppy-joe mix; this can make for a bit of an "off" smell in the kitchen, but the resulting product is still excellent. Maybe those Texas "pigs" are different somehow or maybe the smell of the dorsal-hip gland predisposes people to thinking that the meat from these animals is inedible.
Also, like any game meat it needs to be treated well. Prime black angus won't be very good if its dragged over the rocks and through the cactus, thrown into the bed of a truck to stew for a few hours in the sun before even field dressing (yes, I have seen this happen with javelina) and then subjected to a variety of other "misdeeds" before preparing for butchering===you get the idea.
76/444, you've got quite a bunch of javalina down your way. I ran into them while looking for black bear in your mountains. I nailed a javalina with a 357 Magnum carbine just below you near Douglas a few years back, and used to chase them all around Patagonia until it became a trail for night hiking. Now I hunt them close to home and only venture out for the bigger stuff. I sure have fun chasing 'em through the chollas.
Mescalero1, the javelina are suppose to be in the eastern part of the county, not sure where specifically.I live west of the Franklin Mtns close to the NewMex border.I've seen a couple hit on the road but none when I've been out hiking/shooting.
Idiot wrote:76/444, you've got quite a bunch of javalina down your way. I ran into them while looking for black bear in your mountains. I nailed a javalina with a 357 Magnum carbine just below you near Douglas a few years back, and used to chase them all around Patagonia until it became a trail for night hiking. Now I hunt them close to home and only venture out for the bigger stuff. I sure have fun chasing 'em through the chollas.
Thankfully, I moved down here to get away from cactus, especially cholla,... bad news stuff!! But with the drought for the past couple decades, I do see stag horn cactus and prickly pear starting to move in.
I haven't seen any in the Chricahuas but out here in the middle of the valley I have 12 sections of state land out my back pasture gate. My neighbor holds the lease on that piece and has a half dozen earthen bulldozed water catches, we just call tanks,... that attract these little piggies. There is one tank that I usually chase up 2 or 3 dozen every-time I ride there. Very Africanish Plains seeing them run in a herd, tails up, 5 lb babies to 200lb + bores turning to protect his harem. Reminds me of clans of African Warthogs!
In "The Peccaries" a book by Professor Lyle K. Sowls, Univ. of AZ Press, he says the very largest peccaries may approach 70 pounds live weight. This is based upon hundreds of animals weighed over many years and a large geographic area from North to South America. The average weight of field dressed adult animals of both sexes are not much over 30 pounds and there is little or no significant difference in weights of males and females in most sample populations. In fact, he says the only way an observer can determine the sex of a live animal is if he is close enough behind a male peccary to see the scrotum (which is usually not all that obvious). Furthermore, these animals have only a short stub of a tail and do not run with it erected, as is the case in African warthogs.
Arizona does have populations of feral hogs in some parts; perhaps that is what 76/444 is seeing down in his neck of the woods. I don't think there are 200 pound peccaries (= javelina) there.
Y'all can have the musk hogs! All I have to do is step out my door any given night to smell those snorting stinky buggers rooting in my wash or front yard.
In my eating/cooking experiences with all pigs demestic and otherwise, the boars are smelly musky not fit to eat most times but the sows are fine eating.
When I was growing up in South East Texas Big thicket we trapped wild hogs, harvested the sows and castrated the boars, ear marked them and harvested them later. Sometime we would pen them and feed em out. We butchered when the temperature dropped but usually fed them dish washing and laundry wash water to clean them out a few days before we butchered. This seemed to help flush them out some.
Like Batman1939 said it can be all in how you handle it.
olyinaz wrote:Y'all can have the musk hogs! All I have to do is step out my door any given night to smell those snorting stinky buggers rooting in my wash or front yard.[SNORT!]
Oly
The last year I hunted them near Patagonia, we had to shoo them away at night in the RV park - they'd walk right up to us while we sat in our lawn chairs - and a couple were really big. But as soon as dawn cracked and the hunting began, we couldn't find one with both hands. Yeah, they do kinda stink. But then, so do my grandkids.
The source of the strong, musky smell of javelinas is a mid-dorsal hip gland that lies within the skin. The "outlet" of this gland lies on the mid-line of the back above the hips and resembles (if you use your imagination) a "belly button". In fact, when these animals were first described in scientific terms they were given a generic name (Dicotyles) that means "two-stems"--implying that they had two umbilical cords, one in the usual position and the other connected to the mid-dorsal gland. All of this just goes to prove that "science" isn't always correct--though scientific theories tend to get corrected as more data become available.
During preparation of javelinas for consumption (by humans) it is best to simply remove the "musk" gland during routine skinning as it is completely contained within the skin. Some people try to cut out the gland prior to skinning, taking a risk of cutting into the sac-like pouch of foul-smelling scent and introducing this stuff into the meat. NOT A GOOD DEAL !!
I have hunted javelina sporadically for almost 50 years; they are not hard animals to kill. In my view, they are probably the ideal animal for a beginning bowhunter who wants to hunt "big game" (as they are so classified here in AZ). The tough part is usually locating a group; after that is done a careful stalk usually can put the hunter into close range for a shot.
.***
I got one two years before at about 7 feet. I couldn't miss that one if I tried.
