Sangria

Sangria1 gallon burgundy (or other red wine of your choice)
1 quart club soda
1 pint brandy
Sugar to taste, usually 1 cup or more
Sliced oranges, lemons and limes (at least 3 of each)

Marinate fruit slices in brandy and sugar overnight. Add burgundy and let sit 1 hour. Add club soda immediately before serving.

Barbecued Javelina

Serves 6-8
1 dressed 12-lb. female javelina (wild boar)
1 c. vinegar
2 T. salt
½ gallon water
Salt and pepper to taste
Oregano to taste
1½ t. comino
3 cloves garlic
1 (16 oz.) can tomato juice
½ lemon (juice and grated rind)
½ c. butter
2 T. Worcestershire sauce
1 T. Tabasco
2 T. mustard
3 T. cider vinegar
Salt and pepper to taste

Marinate meat in vinegar, salt and water for 1 hour. Remove meat and rub with salt, pepper and oregano. Grind comino and garlic in molcajete and combine with remaining ingredients in saucepan. Simmer 20 minutes. Cook on covered barbecue grill over mesquite wood or charcoal for 4-5 hours, basing frequently with sauce.