In Search of the Unexpected: Javelina Hunting in South Texas
I’ve seen javelina on hunts in Texas and Arizona, but had not yet been on a dedicated javelina hunt. I had no idea what to expect.
I knew what the hunt would likely be like: gear up and sit quietly. Maybe stalk, quietly. What I didn’t know was what the meat would taste like if we were to harvest any. You can tell just by looking at javelina that the meat will be very, very lean.
Contrary to popular opinion, the javelina is not a wild hog. It’s in the peccary family. They are pretty wild looking. It’s the kind of animal that looks prehistoric and kinda bizarre in the way an alligator is amazing to gaze upon.
In Texas, there is no hunting limit on wild hogs because that is an invasive species. By contrast, the javelina is supposed to be here and hunting them is regulated. We were on a Texas Parks and Wildlife management hunt and each hunter was allowed to only take one javelina.
We were encouraged to take as many hogs and coyotes though. The coyotes eat the deer on this wildlife management area and the hogs are destructive to the environment. We did not see any hogs but heard a lot of coyotes.
The hunt was fielded by a drawing and Byron and I were among those picked. They also had a lot of standby hunters hoping to be drawn the first morning of a three-day hunt. I actually had the honor of drawing a select few from those names in a bucket.
Ultimately, there were about 40 hunters on a wildlife management area covering 15,000 acres. Byron estimates our compartment was more than 600 acres. To get around, we drove the truck over dirt roads and senderos (dirt paths). Some of the roads were pretty treacherous and as Byron maneuvered his big pickup over and through giant holes, he joked he sure wished he had a BMW. Seriously, we are not car people. I need a vehicle my dogs can jump into and I don’t worry about floods or mud.
The first afternoon we made our way around our compartment, finding old deer blinds to use and corning some of the roads and senderos. We used deer corn, which javelina like to eat.
The next morning, we set out before dawn. Legal shooting time is a half hour before sunrise. I climbed up into a blind I checked out the day before, above the road we corned. After dawn, I heard hoof steps, but it was a young buck. No javelinas showed.
I moved to another location for the afternoon and sat quietly. This may be my favorite part of hunting. Just sitting. Listening. Bird watching. I bring a journal and take notes about the nature around me. I may jot down notes for a novel I am working on. I breathe deep and let go of things that don’t really matter.
I just sit. It’s wonderful. It’s something I reflect on over and over when I am busy in regular life. It’s these small moments I can go back to in my mind and regain perspective. It is so quiet you notice everything.
It’s also hard to not notice the sound of a four-legged creature coming through brush. The stride sounded shorter than a deer. It was a javelina, I was sure. He emerged onto the sendero. I was shocked.
He moved along and I took deep breaths. I slowly raised my rifle. Slowly. Watching him through the scope, I waited to see if he would move into a broadside position. The moment came to pass. I saw I had a clean shot and took it. He dropped. I lowered the rifle and breathed.
This is a stunning moment to collect. You have taken a life to harvest the meat. Again, this was an unknown to me. I wanted to be fully thankful and appreciative of the harvest. My phone vibrated. My boyfriend texted to check if the report he heard was from my rifle. I affirmed. He said he would head my way.
I waited 20 minutes. We met and moved to the javelina. It was time to field dress it. I asked Byron for a moment and rested my hand on the javelina’s torso and cheek. My man said a prayer of thanksgiving. Hunters do not take hunting lightly. For starters, there are plenty of hunts where you do not get anything. That’s why it’s called hunting. Moreover, we eat the meat. I love cooking with venison. I was very nervous about javelina. When we dressed it, I could tell this was a very healthy, lean animal.
We placed it in the truckbed and brought him to the check station. I reported where exactly I took it and a wildlife manager weighed it and checked its teeth to gauge the age. Three years old. We placed it in a meat locker and went back out for a few hours.
Byron too harvested a javelina from the same area. We sat together in silence after I had spotted them and radioed Byron to rejoin me. I had been wondering if a coyote was going to show up to take what we had left of the javelina. I was somewhat surprised to see more javelina. Byron and I sat there a good while when they came along again.
When we returned to the check station, we joined other hunters who were also cleaning their meat. I asked them how they liked to cook it. Chorizo. Sausage. Another guy likes to wrap in foil with veggies and roast it over a fire. Byron took great care in icing down and re-icing the meat. He then was diligent in trimming any fat. He packed the back strap and tenderloin in kitchen shrink wrap (Food Saver). We also used a meat grinder and sealed up that meat as well.
The first thing I made was spaghetti with tomato and ground javelina sauce.
Javelina browning with parsley and spices.
To start the tomatoes, I sautéed diced garlic and onion in olive oil and added dried oregano and parsley. Once the garlic turned gold, I added a big can of plum tomatoes. Salt and pepper to taste. Bring to a boil, then turn to low to simmer for at least a half hour. In a separate pan, I browned the javelina in olive oil with fresh parsley. Again, salt and pepper to taste. Once it was cooked, it was time to confront the unknown. I took a fork and picked up a piece. The taste? Good. Very nice. Nothing overpowering. Lean. Perfect for sauces. I think it will be great in chili too. That’s next!
