Are Javelina's edible?

[traditional beagle]

Redant 60/65 you ought to know that anything different that you are trying to describe taste's like chicken. I just wish I could go hunt some of those critters.

[scedvm]

I got done eating and fired up the computer and had to laugh when I saw this thread because for supper I had just had some javi.  I sausage most of mine (breakfast, italian, chorizo) but I usually smoke at least one hind quarter.  It is good, not incredible but for sure good....Shawn

[FerretWYO]

Made sausage out of mine turned out great.

[Txnrog]

As others have mentioned, it's pretty decent - slow cooked, shredded, and thrown in tortillas, hard to tell what it is. Makes good sausage too. A 45lb feral hog it is not, but it's perfectly edible, even moreso if you eat it well after you've forgotten the smell of the live critter.

[Zbearclaw]

I thought it was awesome!  I made mine into chorizo with seasonings I found online.  My wife went to her mothers and the boys and I ground and mixed it.

Mine was a huge sow that weighed 35lbs skinned and gutted.  I wish I would have kept the pelt to have tanned and later when money is more available made into a rug.

I'll be back in Arizona next January chasing them again...

[tradtusker]

you bet, make sure you skin them nicely and avoid the skin fur etc touching the meat, cool it down, Smoke it, marinade it, stew it, i even Canned some with Jalapenos and onion and it was good, you can get a tuff old smelly one now and again, just add more BBQ     :cool:

[nc recurveman]

everything is edible if you 1. add enough other stuff. 2. cook it long enough. lol About ten years ago we cooked a nutria on a bet, that thing is truely a he-man version of a rat.

[uglyjake]

You bet.  Butter Milk, foil and grill.

[Shane H]

Tried it twice, I just prefer feral hogs. So I doubt I will hunt Javies anymore.

[whitetail_downer100]

Crock pots can fix anything but havies are quite fine cooked in a number of fashions

[Pepper]

Gentlemen, the javelina is neither rhodent or pig, they are a "collard peccary" and species of thier own.
They are a sub order of the hog family.
Far as eating them, I passed when I had the chance, can't say that I regreted it.

[Marty]

Aram- never been that hungry.

Not as good as the hogs you killed down here- I assure you! Course I never have heard if you ate em or not?  :confused:

[Archer 1]

I tried it once, should have done like Pepper did, and pass. Maybe it wasn't cooked right, I don't know, but that was the worst meat I ever ate, and I've ate about every wild critter in North America at one time or another.
 I'm sure some people can cook it up so it tastes good, but who ever cooked this one sure couldn't.

[USAFdad]

I kill a Javalina every year here in AZ and eat them all. Like many before me said crock pot and BBQ sauce, or green chili burros, etc. If I don't want it I know plenty that will take the meat off my hands. Thing for me is they are just plain fun to hunt. Had a dozen of them within 10 yards of me this year, just stood there watching them for an hour before shooting one. Great time and fun hunt for kids as well.

[Jeff Strubberg]

Smeared with peanut butter and barbeque sauce and pit-cooked, javie is delicious!

[Greg Szalewski]

Marty, we had some of that hog in elk camp last year. Laurel did her magic with it. She was in an especially good mood as she was still basking in the glow of her successful elk hunt with the broadheads you gave her.

Aram, sounds like you are fixin to do a bit javi huntin. You are going to need a pile of them things to feed that growing family of yours.;^)

[traditional beagle]

My dad once told me that anything that was not really good tasting you start adding other ingrediants to get it so you could say it is good. Works for me.

[Pon]

for the ticks and fleas we give them a "bath" just soak them up wit soap and water and let them cool for a while, skin them with one knife, quarte with another, marinade and there you go, its not the best meat around but still you can get great sausages, chorizo, tamales, stews, etc.

I think they were made for bowhunting  

[acolobowhunter]

I have been shooting them for about 8-10 yrs now.  We bone out all the meat and grind.  Then mix it with the same amount of ground pork.  

Next I buy sausage seasonings and mix.  We have probably made 10-12 different kinds of sausage.  We like the Southern Style Breakfast and German sausage the best.  We don't put it in casing, just 1 lb. packages and make patties out of it for breakfast.  Try making some biscuts and gravy out of it - Wow it is really good.  Have also made a LOT of breakfast burritos and we have them on the next hunt every morning.
We quit gutting them - just skin them clean good and bone the meat out.
As for fleas - yea we encounter them every year.  You can wash them or spray something on them before skinning.

[Mack_S]

We made sausage (italian) out of the Javelinas we got this year.  Kept the tenderloins out just to see how it was plain.  I think it's good either way.  We cleaned and skinned ours just after harvesting them to get them cooled down and had them on ice within an hour or two.  I'm sure that made a huge difference in the taste.

So far I've cooked it a variety of ways:
   Fondued the tenderloins (in a broth not oil).
   Grilled the sausage on the BBQ.
   Slpit it out of the casing and fried it up for breakfast.
   Split it out of the casing, fried it up, and added it to rissoto.
   Split it out of the casing, fried it up, and topped home made pizza with it.

-Mack