Skip's Piggy Stew
Javelina Heart/Liver Fry


Javelina


Skip's Piggy Stew

Skip Buss

This dish was first tried near Patagonia, Arizona, in the 1992 javelina
hunting camp. It really works. Apparently, you can't get it too hot or
leave it too long. The ingredients listed are what we used there, but
any dish, stew or otherwise, will work if it can be cooked long and
slowly.

1 javalina shoulder
potatoes, sliced
carrots, chopped
onion, sliced
wine, 1-2 cups
water
salt and pepper
hot sauce
2-3 tablespoons all-purpose flour

Dig a hole in the ground about 18" deep and twice the diameter of a
Dutch oven. Build a hot fire of good hardwood in the hole and tend it
until you have the hole at least 2/3 full of good coals.
Put the shoulder, or other meat of your choice, trimmed and deboned if
you like, in a large cast iron Dutch oven. Add the vegetables, cut to
stew size, wine of your choice, flour, salt and pepper and hot sauce to
taste, and water to nearly cover. Cover the oven with heavy duty
aluminum foil, then put on the lid.
Scoop out all but 3-4 inches of coals and set the oven into the hole.
Shovel in coals to pile up on the sides till level with the top of the
oven, then add more till the top is covered with 3-4 inches of coals.
Mix dirt and ashes about half and half and cover the entire mess with
6-8 inches of This Mixture. Leave 10-12 hours, then open the pit and
carefully clean and then open the oven. Prepare for a feast! The meat
will fall from the bones, fork tender, the sauce will be flavorful and
thickened, and the vegetables will be firm and tender, not mush. Eat
with whole grain bread and butter, wine and gusto.
it is somewhat important to get a kind of seal on the pot, and that is
the function of the foil. Don't skip it. Also, an oven with a nicely
fitted lid works best. There was more juice in the pot when we opened it
than when we started, but the conventional wisdom is that an oven poorly
sealed may boil dry and let the food burn.
This works great for dishes you enjoy for breakfast, as you can put the
dish to bed after spending a delightful evening around the campfire
building coals. It will warm you twice.
Ham hock and beans, venison stew, chicken stew, etc., let your
imagination be your guide.



Javelina Heart/Liver Fry

Skip Buss
Javelina camp, Arizona

2 javelina hearts, sliced
1 javelina liver, thinly sliced
2 medium potatoes, cubed
1 large onion, sliced
oil
salt and pepper
1/2 -1 cup dry wine
flour

Mix salt, pepper and flour and dredge the meat. Fry until well browned
in the oil, then remove. Fry the potatoes, add the onions and wine, then
return the meat to the pan and cook till the onion is beginning to
brown. Serves 3-4.
The organs should be well cleaned and trimmed, then kept in cold water
for 24-48 hours. Pat them dry and slice, making the liver slices very
thin.


Buckskinner Cookbook http://www.coon-n-crockett.org/cookbook.htm

Frank "Big Ugly" Spoerl of Des Moines, Iowa has kindly
donated his collection of approximately 662 wild game recipes to the
Buckskinner Cookbook! The recipes are in a 766K Text(.txt) file so you
can read and search them with Windows Wordpad. For faster download the
file is compressed.

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