JAVELINA RECIPES

Some C4C Favorite Javalina Recipes

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Javalina Camp Pit BBQ

•   Javalina hind quarter
•   Shovel
•   Aluminum foil
•   1/2 Bottle of BBQ sauce
•   1/2 can of Coke or Pepsi
•   Cut up onion,
•   3 cut up potatoes, pepper

Dig a pit 4 feet deep and 2 feet wide. FILL the pit with wood and start it on fire. While the fire is burning down to coals wrap the hind quarter(not the one with a tag attached), BBQ sauce, coke, potato, and pepper in the foil. Make sure it is sealed well. On top of the coals place a double layer of foil then the javalina on top of that. Place a cover over the hole (foil, wood, car side-panel) then cover that with the dirt taken out of the hole so it seals completely.

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German Style Javalina

•   2 lbs. javelina or boar meat cut in 2 inch cubes
•   1/4 c. flour
•   1 tsp. salt
•   Fresh, ground pepper to taste
•   3 tbsp. bacon fat
•   1 med. onion, cut up   1 clove garlic, diced
•   4 c. water
•   1/2 tsp. dried rosemary
•   1 tbsp. parsley flakes
•   4 potatoes, peeled & 4 carrots, peeled

Coat javelina in flour mixed with salt and pepper. Heat bacon fat in a deep pan and brown meat on all sides. Add cut up onion and garlic and cook 5 minutes longer. Add water and seasonings and cook covered, 1 to 2 hours, depending on age of the pig, until meat is tender. Add potatoes, carrots and onions and cook another 30 minutes or until vegetables are done. Serve with quartered tomatoes and black pumpernickel bread.

- Patsy Bredger