Girl Hunter Part 6

8 sprigs fresh thyme

1 medium-size onion, peeled, cut in half, and stuck with 4 cloves, 2 on each half

3 medium-size carrots, sliced thinly

1 stick (8 tablespoons) b.u.t.ter

1. Combine all of the ingredients except the b.u.t.ter in a large, nonreactive container and marinate for 48 to 72 hours in the refrigerator, turning the meat every 8 hours so it marinates evenly.

2. Remove the meat and wipe it dry. Strain the marinade.

3. Preheat the oven to 300F. Meanwhile, in a Dutch oven or large, heavy-bottomed pot, melt the b.u.t.ter over medium-high heat. Brown the meat on all sides, about 10 minutes.

4. Add the strained marinade to the pot and transfer the pot to the oven. Cover the meat and liquid with a piece of parchment paper or tinfoil and then with a lid.

5. Cook for 1 1/2 to 2 hours, basting every 20 minutes with the remaining marinade, until the meat is tender and easily falls off the bone.

6. Transfer the meat to a heated platter, cover with tinfoil, and let sit for 20 minutes so the juices retreat into the meat. Serve with the pan juices.

Also try: wild boar, antlered game

Adobo Javelina Backstrap

Serves 4 to 6 Javelina has a naturally smoky flavor, and there are ways to use that to your advantage. Adding more smoky flavor in the form of a marinade is one of them. All of the javelina is lean, even more so than wild boar, so when using an already lean cut like the tenderloin or backstrap, it is important to brine it first. The difference it makes is worth the wait.

2 javelina backstraps or tenderloins, brined (see page 219)

1 chipotle chile pepper in adobo sauce, finely chopped, with about 1 or 2 teaspoons of the sauce

1/3 cup cider vinegar

4 garlic cloves, minced

1 tablespoon brown sugar

1/2 teaspoon dried oregano

1/2 teaspoon dried thyme

4 tablespoons olive oil

1. Place the loins in a resealable plastic food storage bag with all of the ingredients except 2 tablespoons of the olive oil. Refrigerate for 1 hour and up to 4 hours.

2. Remove the meat from the refrigerator and allow to come to room temperature for 20 minutes.

3. Tie the backstraps with kitchen twine so they are uniform in thickness, as you would a roast, wrapping the string around, making a loop, and pulling it through. If you are using tenderloins, tie them together using the same method.

4. Preheat the oven to 350F. Heat a large, ovenproof skillet and when hot, pour in the remaining 2 tablespoons of olive oil. Sear the tenderloins until golden brown on all sides, about 4 minutes. Transfer the skillet to the oven and roast for 12 to 15 minutes longer, until the backstraps reach an internal temperature of about 145F.

5. Remove from the heat and set on a plate. Cover with tinfoil and let sit for 20 minutes before slicing to serve.

Also try: wild boar, antlered game (doesn't require a brine)

Javelina Chili

Serves 6 to 8 When butchering an animal, there are always meat sc.r.a.ps that don't quite make it into any particular cut. This is especially true with the more muscular bits. Those can all be collected and frozen in plastic bags, well labeled. Once you have enough, you can put the frozen sc.r.a.ps through a meat grinder, or dice it finely and use it for chili. Any kind of meat will work in this recipe, but it is an especially good combination with javelina because of the natural mesquite flavor of the meat. This chili will taste even better the second day, and even better the day after that. It will also freeze well in smaller portions.

4 tablespoons grape seed oil

3 1/2 pounds javelina, ground

4 garlic cloves, chopped finely

1 cup finely chopped onion

1 bell pepper, seeded and diced finely

1 (15.5-ounce) can red kidney, pinto, or similar beans

1 (8-ounce) can tomato sauce

2 cups hog stock (page 213) or antlered game stock (page 213)

3 tablespoons chili powder

2 tablespoons ground c.u.min

2 teaspoons paprika

2 teaspoons dried oregano

2 teaspoons sugar