Javelina (peccary)

EiaEia Registered Users Posts: 3,627 Major grins
edited March 3, 2011 in Wildlife
I posted a few landscape photos here from which the story of the javelina comes from. a few of these are not tack sharp since I cropped them . I couldn't get as close as I wanted except for one guy that I almost stepped on. (wasn't ready with the camera, rushing out of there with the pending storm.. blah, blah). gee, I've got to practice this wildlife shooting using a camera - hope to get a nice pose in good light :D. They blend in so well with the desert. Suggestions welcomed.

1

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2



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3



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4



Sometimes they are hard to spot; they look like a rock

1198170599_MftX7-XL.jpg

~AnnaMaria~ My little life in God's big universe

Comments

  • Ric GrupeRic Grupe Registered Users Posts: 9,522 Major grins
    edited March 1, 2011
    Cool! Not a pig or a rodent.




  • EiaEia Registered Users Posts: 3,627 Major grins
    edited March 1, 2011
    Thank you for posting the video. I think they are so cute; they remind me of a football with legs!
    ~AnnaMaria~ My little life in God's big universe
  • HarrybHarryb Registered Users, Retired Mod Posts: 22,708 Major grins
    edited March 3, 2011
    Nice captures, especially the first.

    BTW


    Javelina Stroganoff <!--mstheme--><!--msthemelist--><TABLE border=0 cellSpacing=0 cellPadding=0 width="100%"><!--msthemelist--><TBODY><TR><TD vAlign=baseline width=42></TD><TD vAlign=top width="100%"><!--mstheme-->[FONT=Book Antiqua, Times New Roman, Times]
    1 1/2 pounds cubed Javelina<!--mstheme-->
    [/FONT]
    <!--msthemelist-->


    </TD></TR><!--msthemelist--><TR><TD vAlign=baseline width=42></TD><TD vAlign=top width="100%"><!--mstheme-->[FONT=Book Antiqua, Times New Roman, Times]
    1/2 cup onion (chopped)<!--mstheme-->
    [/FONT]
    <!--msthemelist-->


    </TD></TR><!--msthemelist--><TR><TD vAlign=baseline width=42></TD><TD vAlign=top width="100%"><!--mstheme-->[FONT=Book Antiqua, Times New Roman, Times]
    1/2 cup celery (chopped)<!--mstheme-->
    [/FONT]
    <!--msthemelist-->


    </TD></TR><!--msthemelist--><TR><TD vAlign=baseline width=42></TD><TD vAlign=top width="100%"><!--mstheme-->[FONT=Book Antiqua, Times New Roman, Times]
    1/4 cup butter<!--mstheme-->
    [/FONT]
    <!--msthemelist-->


    </TD></TR><!--msthemelist--><TR><TD vAlign=baseline width=42></TD><TD vAlign=top width="100%"><!--mstheme-->[FONT=Book Antiqua, Times New Roman, Times]
    1 garlic clove (minced)<!--mstheme-->
    [/FONT]
    <!--msthemelist-->


    </TD></TR><!--msthemelist--><TR><TD vAlign=baseline width=42></TD><TD vAlign=top width="100%"><!--mstheme-->[FONT=Book Antiqua, Times New Roman, Times]
    2 Tbsp flour, 2 tsp salt<!--mstheme-->
    [/FONT]
    <!--msthemelist-->


    </TD></TR><!--msthemelist--><TR><TD vAlign=baseline width=42></TD><TD vAlign=top width="100%"><!--mstheme-->[FONT=Book Antiqua, Times New Roman, Times]
    1 tsp pepper<!--mstheme-->
    [/FONT]
    <!--msthemelist-->


    </TD></TR><!--msthemelist--><TR><TD vAlign=baseline width=42></TD><TD vAlign=top width="100%"><!--mstheme-->[FONT=Book Antiqua, Times New Roman, Times]
    1/4 tsp paprika <!--mstheme-->
    [/FONT]
    <!--msthemelist-->


    </TD></TR><!--msthemelist--><TR><TD vAlign=baseline width=42></TD><TD vAlign=top width="100%"><!--mstheme-->[FONT=Book Antiqua, Times New Roman, Times]
    1 lb fresh mushrooms<!--mstheme-->
    [/FONT]
    <!--msthemelist-->


    </TD></TR><!--msthemelist--><TR><TD vAlign=baseline width=42></TD><TD vAlign=top width="100%"><!--mstheme-->[FONT=Book Antiqua, Times New Roman, Times]
    1 can undiluted cream of chicken soup<!--mstheme-->
    [/FONT]
    <!--msthemelist-->


    </TD></TR><!--msthemelist--><TR><TD vAlign=baseline width=42></TD><TD vAlign=top width="100%"><!--mstheme-->[FONT=Book Antiqua, Times New Roman, Times]
    1 cup sour cream<!--mstheme-->
    [/FONT]
    <!--msthemelist-->


    </TD></TR><!--msthemelist--><TR><TD vAlign=baseline width=42></TD><TD vAlign=top width="100%"><!--mstheme-->[FONT=Book Antiqua, Times New Roman, Times]
    Pinch of parsley, chives, and dill<!--mstheme-->
    [/FONT]
    <!--msthemelist-->


    </TD></TR><!--msthemelist--></TBODY></TABLE><!--mstheme-->
    [FONT=Book Antiqua, Times New Roman, Times]Sauté onion and celery in melted butter or margarine until soft but not brown. Stir in ground Javelina, garlic, flour, salt, pepper, paprika, and mushrooms. Sauté mixture for 5 minutes. Add soup. Simmer uncovered for 20 minutes. Thin with water as desired. Cover and simmer about 20 minutes longer. Stir in sour cream and sprinkle with parsley, chives, or dill. Serve on rice, noodles, toast, or potatoes. Serves 4. [/FONT]
    Harry
    http://behret.smugmug.com/ NANPA member
    How many photographers does it take to change a light bulb? 50. One to change the bulb, and forty-nine to say, "I could have done that better!"
  • EiaEia Registered Users Posts: 3,627 Major grins
    edited March 3, 2011
    Harryb wrote: »
    Nice captures, especially the first.

    BTW


    Javelina Stroganoff <!--mstheme--><!--msthemelist--><table width="100%" border="0" cellpadding="0" cellspacing="0"><!--msthemelist--><tbody><tr><td valign="baseline" width="42">
    </td><td valign="top" width="100%"><!--mstheme-->[FONT=Book Antiqua, Times New Roman, Times]
    1 1/2 pounds cubed Javelina<!--mstheme-->
    [/FONT]
    <!--msthemelist-->


    </td></tr><!--msthemelist--><tr><td valign="baseline" width="42">
    </td><td valign="top" width="100%"><!--mstheme-->[FONT=Book Antiqua, Times New Roman, Times]
    1/2 cup onion (chopped)<!--mstheme-->
    [/FONT]
    <!--msthemelist-->


    </td></tr><!--msthemelist--><tr><td valign="baseline" width="42">
    </td><td valign="top" width="100%"><!--mstheme-->[FONT=Book Antiqua, Times New Roman, Times]
    1/2 cup celery (chopped)<!--mstheme-->
    [/FONT]
    <!--msthemelist-->


    </td></tr><!--msthemelist--><tr><td valign="baseline" width="42">
    </td><td valign="top" width="100%"><!--mstheme-->[FONT=Book Antiqua, Times New Roman, Times]
    1/4 cup butter<!--mstheme-->
    [/FONT]
    <!--msthemelist-->


    </td></tr><!--msthemelist--><tr><td valign="baseline" width="42">
    </td><td valign="top" width="100%"><!--mstheme-->[FONT=Book Antiqua, Times New Roman, Times]
    1 garlic clove (minced)<!--mstheme-->
    [/FONT]
    <!--msthemelist-->


    </td></tr><!--msthemelist--><tr><td valign="baseline" width="42">
    </td><td valign="top" width="100%"><!--mstheme-->[FONT=Book Antiqua, Times New Roman, Times]
    2 Tbsp flour, 2 tsp salt<!--mstheme-->
    [/FONT]
    <!--msthemelist-->


    </td></tr><!--msthemelist--><tr><td valign="baseline" width="42">
    </td><td valign="top" width="100%"><!--mstheme-->[FONT=Book Antiqua, Times New Roman, Times]
    1 tsp pepper<!--mstheme-->
    [/FONT]
    <!--msthemelist-->


    </td></tr><!--msthemelist--><tr><td valign="baseline" width="42">
    </td><td valign="top" width="100%"><!--mstheme-->[FONT=Book Antiqua, Times New Roman, Times]
    1/4 tsp paprika <!--mstheme-->
    [/FONT]
    <!--msthemelist-->


    </td></tr><!--msthemelist--><tr><td valign="baseline" width="42">
    </td><td valign="top" width="100%"><!--mstheme-->[FONT=Book Antiqua, Times New Roman, Times]
    1 lb fresh mushrooms<!--mstheme-->
    [/FONT]
    <!--msthemelist-->


    </td></tr><!--msthemelist--><tr><td valign="baseline" width="42">
    </td><td valign="top" width="100%"><!--mstheme-->[FONT=Book Antiqua, Times New Roman, Times]
    1 can undiluted cream of chicken soup<!--mstheme-->
    [/FONT]
    <!--msthemelist-->


    </td></tr><!--msthemelist--><tr><td valign="baseline" width="42">
    </td><td valign="top" width="100%"><!--mstheme-->[FONT=Book Antiqua, Times New Roman, Times]
    1 cup sour cream<!--mstheme-->
    [/FONT]
    <!--msthemelist-->


    </td></tr><!--msthemelist--><tr><td valign="baseline" width="42">
    </td><td valign="top" width="100%"><!--mstheme-->[FONT=Book Antiqua, Times New Roman, Times]
    Pinch of parsley, chives, and dill<!--mstheme-->
    [/FONT]
    <!--msthemelist-->


    </td></tr><!--msthemelist--></tbody></table><!--mstheme-->
    [FONT=Book Antiqua, Times New Roman, Times]Sauté onion and celery in melted butter or margarine until soft but not brown. Stir in ground Javelina, garlic, flour, salt, pepper, paprika, and mushrooms. Sauté mixture for 5 minutes. Add soup. Simmer uncovered for 20 minutes. Thin with water as desired. Cover and simmer about 20 minutes longer. Stir in sour cream and sprinkle with parsley, chives, or dill. Serve on rice, noodles, toast, or potatoes. Serves 4. [/FONT]

    :D we generally have sausage made... <img src="https://us.v-cdn.net/6029383/emoji/mwink.gif&quot; border="0" alt="" > but will pass this recipe on...
    ~AnnaMaria~ My little life in God's big universe
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