Fry meat in skillet over medium heat using enough olive oil to prevent sticking. When meat is cooked through, add broth and cook 3 more minutes on high. Serve with sauce over white rice. Garlic Javelina Garlic Javelina 2-3 lb. Cross-cut those strips into small pieces and chop them fine.
Heat Dutch over or heavy cooking pot with olive oil.
Add chopped meat and garlic stirring rapidly with wooden spoon. Keep meat and garlic moving. Do not allow garlic to burn because it will change the flavor dramatically. Stir in thyme and tarragon. Add chicken broth and stir to mix.