Javelina

So the other day the Veterinarian I work with brought in some slow cooked (pulled) Javelina. For those of you who aren't familiar with the southwest critters, javelina are desert dwelling peccaries (members of the pig family).

I was surprised at the relatively mild flavor, quite impressive. Apparently dressing in the field is what allows this. Normally Javelina meat can have a very distinct unpleasant flavor, almost skunky (Javelinas are smelly beasts). Dressing immediately after taking one down seams to reduce/eliminate the unpleasantness...

I have never tried it, but gutting and skinning as quickly after the kill is the beat practice. If possible!! Helps get the meat cool so it wont spoil.