Forums
New posts
Search forums
What's new
Articles
Latest reviews
Author list
Classifieds
Log in
Register
What's new
Search
Search
Search titles and first posts only
Search titles only
By:
New posts
Search forums
Menu
Log in
Register
Install the app
Install
Forums
Chatting and General Stuff
Cooks' Corner
Javelina Roast
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Reply to thread
Message
<blockquote data-quote="LVJ76" data-source="post: 1646504" data-attributes="member: 108965"><p>Many hunters leave the javelinas they hunt in the field, they don't use the meat at all.</p><p></p><p>Javelina is known for being a tough meat for the exception of the loins and back straps. The rest of it can be pretty tough so to make tender I made it like a roast on a crock pot like I do with venison.</p><p></p><p>I ended up using just one quarter, the last one I got was a nicely sized pig and that's all I could fit in the pot. I deboned the leg and removed as much silver skin as possible.</p><p></p><p>I added potatoes, carrots, celery sticks, one onion, 6 cloves of garlic, oregano and other seasonings, beef bouillon, one beer and topped it with water. I cooked it overnight on high and it came out tender and delicious.</p><p></p><p>I've always used the javelina quarters for chorizo and also made burgers grinding it with bacon a they taste great, but now I'll think twice before I grind it for burgers.</p></blockquote><p></p>
[QUOTE="LVJ76, post: 1646504, member: 108965"] Many hunters leave the javelinas they hunt in the field, they don't use the meat at all. Javelina is known for being a tough meat for the exception of the loins and back straps. The rest of it can be pretty tough so to make tender I made it like a roast on a crock pot like I do with venison. I ended up using just one quarter, the last one I got was a nicely sized pig and that's all I could fit in the pot. I deboned the leg and removed as much silver skin as possible. I added potatoes, carrots, celery sticks, one onion, 6 cloves of garlic, oregano and other seasonings, beef bouillon, one beer and topped it with water. I cooked it overnight on high and it came out tender and delicious. I've always used the javelina quarters for chorizo and also made burgers grinding it with bacon a they taste great, but now I'll think twice before I grind it for burgers. [/QUOTE]
Insert quotes…
Verification
Post reply
Forums
Chatting and General Stuff
Cooks' Corner
Javelina Roast
Top