Javelina with Jalapeno/Pecan Cornbread Stuffing



  • 6 boneless javelina steaks or chops 1 inch thick (1.5 lbs)
  • 3/4 cup chopped onion
  • 3/4 cup chopped celery
  • 1/2 cup coarsely chopped pecans
  • 1/2 medium jalapeno pepper, seeded and chopped
  • 1 teaspoon rubbed sage
  • 1/2 teaspoon dried rosemary
  • 1/8 teaspoon black pepper
  • 4 cups unseasoned cornbread stuffing mix
  • 1 1/4 cups chicken broth
  • 1 egg, lightly beaten


spray large skillet with nonstick cooking spray, heat over medium heat. Brown javelina on both sides. Remove and set aside. Add onion, celery, pecans, jalapenos, sage, rosemary and blackpepper to skillet. Cook 5 minutes or until tender; set aside.Combine cornbread stuffing mix, vegetable mixture and broth in medium bowl. Stir in egg. Spoon stuffing mixture into slow cooker. Arrange Javelina on top. Cover and cook on Low about 5 hours or until tender.Serve with vegetable or salad.

For a very moist dressing increase the chicken broth by 1/2 cup


Copyright © 2015 RecipesforWildgame.com All rights reserved

RecipesforWildgame.com is a Division of OutdoorsmenOutlet LLC