Just a quick culinary follow up to my little javelina from week 1.
Being on the small side I wanted to make the most of it so in addition to everything else I brought home the heart and liver. The heart; although small, was very good. I've always liked heart but have never been a fan of liver. I soaked the liver in salt water overnight and then cut it in 1/4" strips and fried it in bacon grease in my cast iron skillet. It was the mildest liver I've ever eaten, and my wife and I both enjoyed it. I think one of the keys was not cooking it too long. Just to barely done, medium or medium well in steak speak.
For the rest of the javi I cooked it in the instant pot until fork tender and boned it out. We made javi enchiladas with half of the meat. I threw the bones back in the pot with the liquid from cooking the meat, added a little kosher salt and a splash of white vinegar, covered with a little more water and simmered for about 6 hours. This made an excellent bone broth. I strained the bones out and put the broth in the fridge. The next day I sauteed some carrots, onion and celery in bacon grease and then added the bone broth and the rest of the meat. Once this was simmering, I added some egg noodles and seasoning and made javi noodle soup. The soup really hit the spot on the cold winter days we were having.
It was surprising to me that the javelina would make such an excellent bone broth, but I will definitely be repeating this process in the future. And if I get one next year, I'll fry the liver in camp. Should go well with the wild donkey someone else said they were bringing!
Topic: LTR 2025 - The Madness has begun! (Read 12953 times)
