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Old 05-05-2013, 07:45 AM   #1
wolfstar's Avatar
Apr 2009
Hidden Valley, Arizona
Posts: 481
Liked 38 Times on 29 Posts

So the other day the Veterinarian I work with brought in some slow cooked (pulled) Javelina. For those of you who aren't familiar with the southwest critters, javelina are desert dwelling peccaries (members of the pig family).

I was surprised at the relatively mild flavor, quite impressive. Apparently dressing in the field is what allows this. Normally Javelina meat can have a very distinct unpleasant flavor, almost skunky (Javelinas are smelly beasts). Dressing immediately after taking one down seams to reduce/eliminate the unpleasantness...
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Working to save unwanted Wolfdogs from euthenasia, and educating the public about the joys and trials of Wolfdog and other exotic canid companionship.

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Old 05-05-2013, 11:48 AM   #2
Feb 2013
Powassan, Ontario
Posts: 730
Liked 62 Times on 49 Posts

I have never tried it, but gutting and skinning as quickly after the kill is the beat practice. If possible!! Helps get the meat cool so it wont spoil.

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