Donate javelina meat or give it away

[Tyler52710]

Went out hunting today with a few others for archery javelina. Managed to get one, the person we usually give the carcass and meat to is no longer wanting them. I was just curious if anyone knows of any donation facilities around Phoenix area or if anyone wants to meet up who wants the meat, just let me know

[Ernesto C]

If you aren't going to eat it then don't kill them. You can stalk them but use your camera or don't hunt them at all. 

[trphyhntr]

13 minutes ago, Tyler52710 said:

Went out hunting today with a few others for archery javelina. Managed to get one, the person we usually give the carcass and meat to is no longer wanting them. I was just curious if anyone knows of any donation facilities around Phoenix area or if anyone wants to meet up who wants the meat, just let me know

Giving hunters a bad name. 

[PRDATR]

WHy give it away? It is really good. I'd take it but I'm in the east valley and bushed from being at work since 5am.

[Lucafu1]

dang......

[5guyshunting]

I don't hunt javalina or dove, because I won't eat them.

[oz31p]

Don’t mind me 

[forepaw]

1 hour ago, Tyler52710 said:

Went out hunting today with a few others for archery javelina. Managed to get one, the person we usually give the carcass and meat to is no longer wanting them. I was just curious if anyone knows of any donation facilities around Phoenix area or if anyone wants to meet up who wants the meat, just let me know

Been awhile, but the last javi I got (sow) was good.  I hung it up, rinsed with water/vinegar mix and let it chill overnight.  Then I boned it, and ground coarse for chili using about 10% pork fat.  Added some seasoning, and into the crock pot it went.  Actually, made several crock pots, and froze some.  You could tell it was game, but still good.

If you and you buds are dead set against eating them, I suggest you consider snooping around south of Patagonia.  I understand there are feral hogs there, and those are not considered wildlife, so no tag needed.  They might be pretty good eating, and they dam sure need to be shot.  Just an idea.

 

[HuntHarder]

TF is wrong with people?  

[buckmaster21]

Why kill something if your not going to eat it 

[firstcoueswas80]

Some of y'all need to have a look in the mirror. Does everybody here eat every Predator they kill?

 

At least the guy usually donated the meat it's not like he leaves it on the side of the road to rot.

[PRDATR]

1 hour ago, 5guyshunting said:

I don't hunt javalina or dove, because I won't eat them.

Doves are easy to overcook and then they get rubbery and taste like liver. They are best when they are still a tinch pink inside. Big Browns has a killer recipe for poppers. I have a friend that makes jerky out of them and you wouldn't know it was dove if someone didn't tell you.

For dove I take a paring knife and take the meat off each side of the breast. I season with cumin and chili powder and let it sit while I chop up some bacon, garlic and cilantro. I'll cook the bacon down for a few minutes and when it is done on one side drain most of the fat then add the garlic. Once the garlic is done on one side I stir it and add the dove. If you've ever grilled salmon you know when it is time to flip it when the fat oozes out and turns white.

With dove you will see the blood start to ooze and the edges begin to turn turn brown. If you like cilantro now is when you add it and stir the dove. Take the pan off the stove, cover it and let it sit for a minute. Makes great taco's. I like it with queso fresca and I'll cook down some prickly pear tunas before hand and put the syrup on them.

Javelina is a light colored meat, similar to antelope that I've had. I bone them out and when I get home I brine the meat in a bucket with a bag or two of ice for 4-6 hours and do that twice. Then I put the meat in a collander  with a bowl below it to catch the blood and cover it with plastic wrap. I put it in the refrigerator rinse and pat dry the meat each day to age for a week.

It's not too bad smoke but since it is so lean it can dry out easy but wrapping it in chilli's and then bacon will keep it from drying out to much. I usually make chilli.

[AZLance]

1 hour ago, firstcoueswas80 said:

Some of y'all need to have a look in the mirror. Does everybody here eat every Predator they kill?

 

At least the guy usually donated the meat it's not like he leaves it on the side of the road to rot.

Casey don't worry about eating anything, cuz you don't kill anything

[firstcoueswas80]

How's that broken hip old man?

[trphyhntr]

1 hour ago, firstcoueswas80 said:

Some of y'all need to have a look in the mirror. Does everybody here eat every Predator they kill?

 

At least the guy usually donated the meat it's not like he leaves it on the side of the road to rot.

You’re tripping 

 

1 hour ago, PRDATR said:

Doves are easy to overcook and then they get rubbery and taste like liver. They are best when they are still a tinch pink inside. Big Browns has a killer recipe for poppers. I have a friend that makes jerky out of them and you wouldn't know it was dove if someone didn't tell you.

For dove I take a paring knife and take the meat off each side of the breast. I season with cumin and chili powder and let it sit while I chop up some bacon, garlic and cilantro. I'll cook the bacon down for a few minutes and when it is done on one side drain most of the fat then add the garlic. Once the garlic is done on one side I stir it and add the dove. If you've ever grilled salmon you know when it is time to flip it when the fat oozes out and turns white.

With dove you will see the blood start to ooze and the edges begin to turn turn brown. If you like cilantro now is when you add it and stir the dove. Take the pan off the stove, cover it and let it sit for a minute. Makes great taco's. I like it with queso fresca and I'll cook down some prickly pear tunas before hand and put the syrup on them.

Javelina is a light colored meat, similar to antelope that I've had. I bone them out and when I get home I brine the meat in a bucket with a bag or two of ice for 4-6 hours and do that twice. Then I put the meat in a collander  with a bowl below it to catch the blood and cover it with plastic wrap. I put it in the refrigerator rinse and pat dry the meat each day to age for a week.

It's not too bad smoke but since it is so lean it can dry out easy but wrapping it in chilli's and then bacon will keep it from drying out to much. I usually make chilli.

Dove tastes worse than a fat chicks butt.