Nice! I hunted with a bow for AZ javelina for years. A blast. When it is cold, they'll be in sunny saddles early eathing shin daggers (lechuguilla) like artichokes. When windy, they'll be out of the wind. Here's a recipe a friend gave me for javelina. Best I've tried. It tastes like corned beef.
As recorded by George Leonard Herter in his book: Bull Cook and Authentic Historical Recipes and Practices. It even works well on old boars and I don't fix javelina any other way, in fact, fixed that way javelina is by far my favorite game meat. Try it sometime.
For starters, to minimize gam-eyness, you gotta get the critter skinned right away, within minutes of the kill. Then you cut em up and put the pieces in a plastic bucket with a gallon of water, 2 cups of Morton Sugar Cure, and 1 ounce of pickling spice. Let the meat cure for 2 weeks at 38 degrees and then wrap and freeze it. It sounds like a lot of fuss but it isn't really, and it is a good way to keep the meat clean and safe between camp and home. I use one of those 5 gallon paint buckets with a snap-on lid.
To cook, put a chunk of meat in a pressure cooker. Cover with water. Add 1/2 tsp cinnamon, 1/4 tsp ground clove, 4 Tbsp soy sauce, 1/2 tsp black pepper, and one small chopped onion. Pressure cook for an hour or until tender.
According to Herter, "People who would never eat javelina will ask for seconds when prepared in this manner.The soy sauce and cinnamon are century-old Chinese tricks to destroy the odor and musk taste in pork, and they work magically well on javelina."