The number one best and easiest way to stay safe while hunting big game, small game, or upland birds is to wear blaze orange. And in many states, it’s the law. Watch the video below to pick the best blaze orange for your hunt.

Wearing blaze orange is the best way to ensure other hunters don’t accidentally mistake you for game. The more you wear, the more visible you’ll be. As the video shows, wearing a blaze orange jacket and hat provides far more visibility than a vest or hat alone, and that’s far better than any old orange shirt you have lying around.

Don’t worry about distracting game with your fluorescent orange hat, vest, or jacket: Deer can’t see it. In fact, hunters who wear blaze orange report better hunts, because they can see other hunters and fan out.

And you can probably leave that blaze orange blazer at home.

boar-wrapped-boar

Recipe from Food Network. Original image from Food Network.

They say patience is a virtue, and you’ll need it for this slow-cooked grill recipe—but it’s worth it for the full wild boar experience!

Preparation time: 30 minutes. Cook time: 10 hours. Serves 10.

Ingredients:

4 Tbsp. brown sugar
2-4 Tbsp. paprika
2 Tbsp. sea salt
2 Tbsp. black pepper
2 Tbsp. dry mustard
1-2 Tbsp. ground cumin
1 Tbsp. cayenne pepper
½-1 Tbsp. chili powder
1 boar shoulder or loin
1 lb. boar bacon
Toothpicks

Add coals to one half of a covered grill; allow coals to burn and whiten, producing even heat with no flame.

Place brown sugar, paprika, sea salt, black pepper, dry mustard, cumin, cayenne pepper, and chili powder in a bowl and mix. Put the boar shoulder in a pan and moisten slightly with water. Using dry hands, pat rub mix on non-fatty side of boar shoulder. Be sure to coat all surfaces liberally, even the fat and folds. The rub will act as a moisture seal, preventing the meat from drying out.

Turn shoulder fat-side down and lay bacon strips lengthwise across the non-fatty side, pinning them to the shoulder with toothpicks at the center and ends and ensuring even coverage of meat surface. Add any remaining bacon to the ends.

Place shoulder on the empty side of the grill, bacon side up, and close the cover. Cook until the pork’s internal temperature reaches at least 160℉, roughly 10 hours (depending on size of shoulder).

Coals should smolder slightly; add coals as the fire subsides. Repeat at intervals to keep temperature low and steady.

A properly cooked shoulder should pull apart with tongs.

Theresa Vail, star of the Outdoor Channel show “Limitless With Theresa Vail,” accidentally shot a bear while hunting in Alaska and then conspired with her Alaska guides to cover it up by improperly tagging the animal, Alaska State Troopers said Tuesday.

Vail was charged with two misdemeanor offenses: taking a brown or grizzly bear without a tag, and second-degree unsworn falsification. Her guides were also charged with failing to report a hunting violation and committing, aiding, or allowing a violation, according to the Alaska Dispatch News. The newspaper reported that one of the guides was also charged with second-degree unsworn falsification.

On Facebook, Vail wrote: “This May, during an Alaskan guided bear hunt, I unintentionally harvested a second bear while attempting a follow-up shot. I then followed poor advice and allowed the second bear to be improperly tagged. A few days later, the film crew and I reported the incident and have since fully cooperated with the proper authorities. I am deeply sorry for my mistakes.” (As of the time of this writing, Vail has removed her Facebook account.)

According to show producers, that hunt never aired on the Outdoor Channel.

It is the responsibility of an ethical hunter to report any infraction that he or she observes, including his or her own.

What Should You Do?

Vail’s case has brought game tagging and proper reporting to the forefront. What should you do in a similar situation?

First, you should always be certain of your target, which can help avoid an accidental kill in the first place. Remember, you should only shoot when you know the target is legal and you have a safe backdrop, with no people, animals, or buildings in the zone-of-fire.

Accidents do happen, however. So what is your next step?

Ethical hunters report game violations and abide by game laws and regulations. By Alaska state hunting regulations, no hunter may harvest game without previously having the appropriate license and tags, permits, or harvest tickets for that hunt. Out-of-state hunters like Vail must purchase a locking-tag when hunting big game, such as grizzlies, in Alaska. This type of tag is locked onto the animal immediately after a kill and must remain there until the animal is processed or exported. A tag needs to include the date of the kill and can only be used by the hunter who bought it.

In Vail’s case, one of her guides contacted someone to buy a grizzly tag and flew it by plane out to the site of the hunt, where the bear was tagged. Later, Vail signed the tag and back-dated it to make it appear that it had been purchased the day the bears were killed. However, Vail’s film crew had the second shooting on camera.

The Alaska Dispatch News reported that the Alaska State Troopers released a dispatch about the incident: “(I)nvestigation showed that Theresa Vail had taken a brown/grizzly bear without a tag, and that registered guide (Michael “Wade”) Renfro obtained a locking-tag under false pretense and then falsified paperwork to support and claim that the animal was taken lawfully. Guide (Joseph Andrew) Miller and client Vail were accomplice to these actions.”

The Alaska Hunter’s Ed Course teaches: “It is the responsibility of an ethical hunter to report any infraction that he or she observes, including his or her own. The penalties for violations that are self-reported are often less than they would be if the person tried to hide the violation and was later discovered by authorities. Hunters who report errors will have peace of mind that they are honest and acted responsibly, even if no one observed their violation.”

What’s Next?

Vail’s violation was brought to authorities’ attention on June 3, after the hunt that took place from May 18 to 27, according to the Alaska Dispatch News. While it is good that Vail and her film crew were honest about the situation, a better approach would have been to tell authorities immediately after the accident.

Vail’s case is still developing, and there is a chance that additional charges will be filed. In similar cases, any trophies from an illegal hunt, as well as the rifles used in such a hunt, may be forfeited to wildlife troopers. Vail’s TV future is also unclear; however, Outdoor Channel staff told the Alaska Dispatch News that Vail will be hosting the fifth season of “NRA All Access” beginning Dec. 30.

Recipe: Herb- and Beer-Braised Rabbit

Recipe from AllRecipes.com. Original photo courtesy of Texas Parks & Wildlife.

Beer and herbs add depth and flavor to your hoppin’ game.

Preparation time: 40 minutes. Cook time: 50 minutes. Serves 6; 528 calories.

Ingredients:

½ c. plus 3 Tbsp. all-purpose flour, divide ½ tsp. salt
¼ tsp. pepper
3 lbs. rabbit meat, cleaned and cut into pieces
3 Tbsp. extra-virgin olive oil, divided
2 c. onions, thinly sliced
1 ½ lbs. mushrooms, thinly sliced
2 Tbsp. garlic, chopped
1 Tbsp. fresh thyme, chopped
1 Tbsp. fresh basil, chopped
1 Tbsp. fresh rosemary, chopped
2 bay leaves
2 c. amber beer
1 quart chicken stock
2 Tbsp. butter, softened
1 Tbsp. fresh parsley, minced

Place ½ cup flour, salt, and pepper into a plastic bag and toss to mix. Add rabbit meat and toss to coat. Shake off excess and lay meat to one side. Heat 2 tablespoons of olive oil in a Dutch oven over medium-high heat until it is lightly smoking.

Sear breaded rabbit on each side until golden brown, then set aside. Pour in remaining oil and stir in sliced onions. Cook until onions have softened, about 2 minutes, then stir in mushrooms and garlic, cooking for an additional 2 minutes. Add thyme, basil, rosemary, and bay leaves. Add salt and pepper to taste.

Place browned rabbit pieces into the Dutch oven; pour in beer and chicken stock. Bring mix to a boil over high heat, then reduce heat to medium-low. Cover and simmer until the rabbit is very tender, about 25 to 30 minutes.

Meanwhile, stir 3 tablespoons of flour into the softened butter until smooth. Remove rabbit from the broth and set aside. Skim any visible fat off the liquid, then whisk in butter paste. Simmer for 3 to 4 minutes until thickened, then remove bay leaves, season again with salt and pepper as needed, and stir in parsley. Serve the thickened sauce with the rabbit.