There aren't too many Javelina recipes around on here so I'd like to share a winner with everyone. I shot a boar, approximately 35 lbs field dressed, in Arizona in January. I was very careful skinning and butchering so the scent gland smell stayed with the hide and not on the meat. Soaked the meat in fresh water and bagged/froze it until last week.
I made a big batch of Chili Verde for the 10 guys in my archery league from this recipe:
http://honest-food.net/2012/09/27/wild-boar-chile-verde-recipe/. Hank Shaw is a great cook and everything I have ever made from his web site has been fantastic. I made both front shoulders and one hind quarter so doubled the recipe (we ate the backstrap and tenderloin in Fajitas at camp). The only differences from the recipe were, I cubed the meat after braising instead of shredding and I added 3-15.5oz cans of beans (one pinto and two great northern). Served it over rice with chopped cilantro and sour cream. This recipe totally filled my largest crockpot and there was only 2-3 cups left after everyone had at least 2nds.
I have been cooking for these guys several times a year for over 20 years - both at league and in hunting camps. In that time I have made many very successful dishes but this one was voted "The best meal you have ever made".
Enjoy,
Pete
Topic: Javelina Chili Verde - 5 stars (Read 3938 times)
