DISCLAIMER: THIS HAS NOTHING TO DO WITH SUNFISH! SUE ME!

I was born in CO in a time when the state wasn't a LIB lunatic asylum but when I retired from the USN I couldn't go back there because displaced LIB morons had forever changed the state. So I ended up in the Lone Star but was in the northern part of the state. For some unknown reason I had always wanted to hunt javelina but never lived in a place where they lived. But a teaching job opened in Los Fresnos TX and I found myself in the Rio Grande Valley and they obviously have javelina here.

So I did some asking around and another teacher is the lease manager on a 3000 acre place and he told me they were overrun with javelina and he would love to have some shot but none of the lease members wanted to shoot them. He cleared it with the other lease members for me to come to the lease and take a couple. And yesterday morning I scratched another off the bucket list with a boar and a sow. The boar had what seemed to me to be pretty decent tusks.



I always try and eat what I shoot so I took the meat. I have heard both good and bad about it and will find out for myself. At the very least I can grind it into sausage. Two weeks ago I scratched Brown Chachalaca off the bucket list, this week was javelina. Next up is nilgai and one of my students has a grandmother complaining about nilgai on her place so I'm seeing if I can set something up along those lines.

Gotta love TX!

Congratulations on another bucket list species. Collared Peccary (Javelina) are my favorite animal. I worked with them when I was at Arizona State and they were really interesting animals. They are excellent to eat, but there is a secret about them. They have a glad on their back and the animals in a herd rub that all over each other. So when you are cleaning one never let your hand that touches the hair to touch the meat. Anywhere you touch the meat after touching the hair it will taint the meat and taste terrible. If you want the Texas flare have some made into jalapeño summer sausage. It is excellent. Let us know how they taste.

Keep living the DREAM Flags. Awesome post.

Nice job Flags
We have wild hogs come through our place once in a while. We usually trap, pen and feed for a couple of weeks before butchering. Makes excellent pan and link sausage.

Always a good thing clearing off some of the "Bucket List"! Awesome post Sir.