Southwestern Javelina Backstrap with Chipotle Glaze
Javelina Recipe
1Setup & Prepare
About This Recipe
Pan-seared javelina backstrap finished in oven with smoky chipotle-honey glaze—tender, flavorful Southwestern classic.
Cultural Context
(150 words) The backstrap (loin) represents javelina's most tender, prized cut—the Southwest's answer to pork tenderloin. Arizona and Texas hunters have refined backstrap preparation over generations, discovering that this lean cut shines with bold Southwestern seasonings. Chipotles (smoked jalapeños) in adobo sauce provide the perfect balance of smoky heat and sweet complexity that complements javelina's natural smokiness. This preparation has become signature dish at hunting camps and wild game dinners across the Southwest. The technique—quick sear followed by oven-roasting with glaze—preserves moisture while developing caramelized crust. This dish represents Southwestern game cooking at its finest, honoring regional flavors while showcasing sustainable, wild-harvested protein. It's celebration food that connects diners to the desert landscape and hunting tradition. The vibrant glaze and perfectly cooked meat create restaurant-quality results that prove javelina deserves gourmet treatment.
2Ingredients
Shopping List
3Cooking Instructions
- Remove backstrap from refrigerator 30 minutes before cooking. Pat completely dry with paper towels—crucial for good sear.
- Combine chili powder, cumin, smoked paprika, garlic powder, salt, and pepper. Rub spice mixture all over backstrap, coating evenly.
- For glaze: combine minced chipotles, adobo sauce, honey, lime juice, vinegar, and garlic in small saucepan. Simmer over medium heat for 5 minutes until slightly thickened. Remove from heat and whisk in butter.
- Preheat oven to 400°F. Heat olive oil in large oven-safe skillet over high heat until shimmering.
- Sear backstrap for 2 minutes per side, creating deep brown crust on all surfaces. Total searing time about 8 minutes for cylindrical loin.
- Brush half the chipotle glaze over seared backstrap. Transfer skillet to oven and roast for 8-12 minutes until internal temperature reaches 145°F for medium (slightly pink center).
- Remove from oven, brush with remaining glaze, and tent loosely with foil. Rest for 10 minutes—essential for juicy results.
- Slice backstrap against the grain into ½-inch medallions. Arrange on platter, drizzle with any accumulated juices and remaining glaze.
- Serve immediately with roasted poblanos, cilantro-lime rice, and grilled corn. Garnish with fresh cilantro.
4Chef's Notes & Pairings
Chef's Notes
- Silver skin (connective tissue) must be removed or it will cause backstrap to curl during cooking.
- Don't overcook—javelina is very lean and becomes dry beyond medium doneness.
- Resting is not optional; it allows juices to redistribute throughout the meat.
- The glaze can burn easily in the oven—watch carefully and tent with foil if browning too quickly.
- Instant-read thermometer is your best friend for perfect doneness.
Wine Pairing
Tempranillo or Mexican Beer – Spanish Tempranillo's smoky notes complement the chipotle, or serve cold Mexican cerveza.
Nutrition Facts
(per serving) Calories: 320 | Protein: 44g | Fat: 12g | Carbohydrates: 12g | Iron: 4.8mg
