Coach Report post Posted February 2, 2011 My two oldest sons were fortunate to take a couple javi's opening morning of the youth hunt. Tonight I cooked up the backstraps from both using one of my favorite techniques for elk and deer backstraps just to see how they compared. I have to say, they were amazing. The process is simple. Clean as much fat and sinew as you can from the backstraps then slice them at an angle to about 3/8" (deer and elk straps are large enough to cut straight). Lay the pieces on a plate and give them a little salt, pepper and Cavenders on both sides. More pepper or some cajun spice if you like them spicy. On the stove get a large skillet pretty hot with some olive oil, dab each piece of meat in flour, both sides, and toss them in the hot skillet. When one side gets a little crispy, flip 'em over and let the other side crisp up. Remove them from the skillet onto a plate with a couple paper towels to pull out any extra oil from cooking and eat 'em up like fish fillets. They were crazy delicious. I had to steal a couple pieces from each batch because the boys were eating them just as fast as I could get them to the table. Next time you have a piggie and think it's not good for anything but sausage or chorizo, give this recipe a try! 1 Share this post Link to post Share on other sites
azslim Report post Posted February 2, 2011 I usually make steak sandwiches out of the TL's, flour, s&p and fry - makes for 2 good sandwiches. I turn the backstraps into green chile and make the rest into sausage of some type. 1 Share this post Link to post Share on other sites
CouesWhitetail Report post Posted February 2, 2011 I think most people under estimate how tasty javelina are....thx for sharing your recipe! Share this post Link to post Share on other sites
5yearcoueshunter Report post Posted February 20, 2011 I think most people under estimate how tasty javelina are....thx for sharing your recipe! Thanks for posting this Coach! That's exactly how I fix Javelina and just about everything else for that matter! Me and my family have always joked about making a TV show about cooking any wild game around the world with the exact same recipe you just posted. Anything from deer to Kangaroo! haha I haven't hunted Javelina in quite a while but I've always enjoyed the meat, especially from a younger animals. Thanks again, Travis Share this post Link to post Share on other sites
SunDevil Report post Posted February 21, 2011 our camp was successful in harvesting two javis this past weekend. our cook boned out a backstrap, marinated it with Spade L for a few hours and then we cooked it up over the mesquite coals for dinner. it turned out really good. I am going to have to order me some of that Spade L stuff!!! Share this post Link to post Share on other sites
scoutm Report post Posted February 21, 2011 our camp was successful in harvesting two javis this past weekend. our cook boned out a backstrap, marinated it with Spade L for a few hours and then we cooked it up over the mesquite coals for dinner. it turned out really good. I am going to have to order me some of that Spade L stuff!!! I was very surprised by how good it was. I never really gave Javi's much credit but after this weekends hunt I will have to reconsider - the pork Spade L make it a taste GREAT! http://www.spadelranch.com/ Really good stuff. Share this post Link to post Share on other sites
