My dad visited a few weeks ago and killed a nice Javelina on one of our leases in Knox County. I’ve never eaten it before and have heard mostly bad reviews but was determined to give it an honest try. My first test was a success.
We took great care in cleaning the carcass, paying close attention when skinning to not getting any hair on the meat. From there I treated it like I do my venison. I aged it on ice in a cooler for about a week, draining the water daily and adding ice as needed.
Tonight I took some rump steak, seasoned with smoked sea salt and pepper and cooked it for 2 hours at 165 with my sous vide. I finished them with a quick sear in avocado oil. It has a slightly sweet taste and flavor somewhere between beef and pork.
All I can say is I can’t wait to kill another! These critters are really tasty if you care for the carcass properly.
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We took great care in cleaning the carcass, paying close attention when skinning to not getting any hair on the meat. From there I treated it like I do my venison. I aged it on ice in a cooler for about a week, draining the water daily and adding ice as needed.
Tonight I took some rump steak, seasoned with smoked sea salt and pepper and cooked it for 2 hours at 165 with my sous vide. I finished them with a quick sear in avocado oil. It has a slightly sweet taste and flavor somewhere between beef and pork.
All I can say is I can’t wait to kill another! These critters are really tasty if you care for the carcass properly.
Sent from my iPhone using Tapatalk
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