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Old 05-05-2013, 07:45 AM   #1
wolfstar
 
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Apr 2009
Hidden Valley, Arizona
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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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Old 05-05-2013, 11:48 AM   #2
JDGator
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Feb 2013
Powassan, Ontario
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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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