Javalina with a 22 magnum

[Phil C]

Daryl they can be, the key is proper field dressing. The Javelina has a musk gland that is located on its back just behind its stub of a tail.
Many people will tell you that it must be immediately cut this out. This is bad advice. It’s been on the Javelina since birth so leave it alone. Trying to cut around the gland will more than likely have you getting the oily muck on the meat.
The best way to deal with it is just hang the animal up and skin it. The gland comes off with the hide. Next I do not gut the animal I simply bone out removing the quarters and back straps.
A lot of the local Mexican people say they like it better than venison. I think the meat is complemented with chile and other spices.
Myself I like to smoke it and then cook it slow in a crock pot with spices and then add BBQ sauce.
Served up on extra large Hamburger buns people love it.