Mesquite-Grilled Javelina Steaks with Rosemary-Dijon Slather
Small tenderloins may be cooked whole. For steaks, try cutting them 2 inches thick, then butterfly them for a large steak. It looks nicer on the plate and is easier to handle on the grill. The slather can be a serving sauce as well as a slather applied prior to cooking.
Prepare a hot fire in the grill with mesquite charcoal or a combination of charcoal and mesquite wood.
Butterfly the steaks by cutting them from the side, almost to the other side, but not all the way through. They will lay flat and be double in size. Coat with oil and season with salt and pepper.
Grill the steaks for 2 to 3 minutes per side for rare to medium-rare. Serve with Rosemary-Dijon Slather spooned over the top.
Javelinas are much smaller than wild boars and domestic pigs. They usually weigh between 30 and 60 pounds. Their meat is a little darker than boar but twice as delicious. Grilling tenderloins and steaks gives excellent results.
6–8 javelina fillets, 2 inches thick
2 tablespoons olive oil
Coarse kosher salt and freshly ground black pepper to taste
Rosemary-Dijon Slather (page 31)