Recipe Review: Adobo Javelina Backstrap

Not long ago, I posted that I was going to make Georgia Pellegrini’s Adobo Javelina Backstrap recipe and review “Girl Hunter, Revolutionizing the way we eat, one hunt at a time.”  Time got away from me and what I thought had been only a couple of weeks ago, has actually turned into a month.  I did, however, make the dish and enjoyed it very much, as did my husband and son.

For the recipe, check out my previous post, “Recipe Review Coming Up.”  In the instructions, Georgia recommends brining the meat first because, as she says, game animals are athletes, running in the wild each and every day, so the meat can tend to be tough if not processed properly.

After following her technique, I can say that this dish was extremely tender and tasty, although I did end up cooking it longer than the recipe required.  The smoky flavor of the chile and adobo sauce really dominates, and although this is not an extremely spicy dish, it might be a bit much for someone that likes their food bland – but then again, said person would not likely try a dish with “adobo” in the title to begin with. 🙂  I would recommend pairing it, though, with side dishes such as rice and steamed veggies so that the pork is allowed to shine as the primary flavor fiesta.

I used hog tenderloins, rather than javelina backstrap, and Georgia states that the recipe may also be used well with antlered game, which would not require the brining process.

Girl Hunter” is filled with recipes for many different types of game, mixed in and among stories of Pellegrini’s hunts for each animal in a beautiful and intellectual tome.  Each scene is painted with such artistry that you feel as though you are right there with her, slipping into the shadows, waiting for that tom turkey to come trotting out, volunteering to be tonight’s tasty treat.

I highly recommend the book, especially for anyone that loves hunting and/or cooking.  You can purchase “Girl Hunter,” or read more about it, by clicking here.

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Recipe Review Coming Up

I can’t wait to read the entire “Girl Hunter” book, by Georgia Pellegrini, before trying some of the recipes, so I’m going to start with the Adobo Javelina Backstrap.  This may take a day to accomplish, because I’m going to go through the suggested brining technique before cooking.  The recipe can also be used for any pork, as well as antlered game, which would not require the brining process.

Here’s the recipe (abridged instructions, though will post details later), without the brine:

javelina (boar/hog) backstraps or tenderloins, brined

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

Place loins in a resealable bag with all of the ingredients except 2 Tb of olive oil (this is after the brining process is complete).  Refrigerate between one and four hours.  Remove and let come to room temp about 20 minutes.

Preheat oven to 350.  Heat a large, ovenproof skillet and pour in remaining 2 TB of oil.  Sear tenderloins until golden brown on all sides, about four minutes.  Transfer the skillet to the oven and roast for 12 to 15 minutes longer.

Remove from heat, put on plate, cover with foil, let rest for 20 minutes.

Gotta run take the backstraps out of the freezer and get started!  I’ll let you know how it comes out.

New Books to Review!

Just received “Shoot,” by Julie Golob today, as well as “Girl Hunter,” by Georgia Pellegrini, two books I’m looking forward to reading and reviewing.  “Shoot” is “Your guide to shooting and competition,” and contains 248 pages of photos, tips, techniques, and training concepts.

“Girl Hunter” is not just about the hunt, but also about how to prepare the game in delectably delightful dishes.  Subtitled as “Revolutionizing the way we eat, one hunt at a time,” Pellegrini acknowledges the desire of many these days to know where their food comes from.

Stories of her hunting journey, along with the recipes, add up to over 245 pages of great reading.  Needless to say, although I’m a fast reader, I will not be ready to review either of these next week, but will get to it eventually.  I’m excited about making some of Georgia’s recipes and letting you know how they turn out.

Hope to at least get a recipe reviewed soon, so stay tuned…