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And what to do once you harvest one of these challenging desert dwellers? Here is a recipe to help you get started. As with all game meat, proper care in the field is first and foremost. The dreaded scent gland is a common concern for many new hunters. The best rule to remember is to never touch the area with your hands or knife. When you skin the animal it will come off in that process, leaving the meat untainted.
By Glen Dickens
Almost All Things Edible, page 3-18, a publication of the Arizona Game and Fish Department.
This is a tried and true recipe that will make all your javeliina popular with guests. I make it as a take-along pot luck dish, and my crockpot always comes home empty. Any game meat requiring a lot of cooking to be tender will work as well.
- 3-5 lbs. boned javelina shoulder or ham
- 2-3 lbs. white onions
- 20-30 whole cloves
- 1 qt. favorite BBQ sauce
- 1 qt. water
Slice and quarter the onions; reserve half the onions in a covered bowl and refrigerate. With a paring knife, make 20-30 small slices in the meat and push a clove into each opening. Arrange half of the remaining sliced onions on the bottom of a crockpot and add meat with the remaining onions on the top. Add water to cover and cook on low for 8 hours or high for 4 hours. Remove meat to cutting board, reserve cooked onions, discard remaining juices. Shred and cut up the meat, being sure to keep visible cooked cloves. Add meat, the cooked onions, the reserved uncooked onions and the BBQ sauce to crockpot. Cook on low heat stirring occasionally for 4-6 hours. Serve on large hamburger buns and re-tell your hunting adventure to friends and family.