Preparing to Hunt

• Early fall or early spring at dawn or dusk are the best times to hunt wild boar. You will need to obtain a state hunting license. Costs for the license vary from state to state, averaging about $25 nationwide. If this is your first boar-hunting trip, you might want to take a seasoned boar hunter with you. In some states, you can hire a guide who will provide all supplies and take you on a two-day boar-hunting excursion for about $500. If you do not hire a guide, be sure to pack some rope, binoculars, rubber gloves, knives, knife sharpener, rifle or pistol, bullets, bucket, hacksaw, whistle, tarp and fresh water.
  
  

The Hunt

• A few boar hunters take dogs to run down wild pigs -- that is the "fair chase" method of boar hunting. Many other hunters prefer that the boars not run, because running engages muscles in the pigs' legs and backs and toughens the meat. Most hunters prefer the "spot and stalk" method of boar hunting. They spot a boar and stalk it until they can get a good shot. To use this method, take nothing but your weapons into the field. Look for boar dung and footprints, and look for clumps of grass where the boars may have been rooting for food. Stop frequently to listen as you walk.
  
  

The Kill

• Aim for the boar's shoulder, which should put the bullet into a vital organ for a fast death. If you accidentally shoot the pig in another part of the body, you must chase and kill it as soon as possible. If the boar is wounded, it may charge at you. When the boar is down, approach it slowly with your knife or gun in easy reach. When you are sure it is dead, whistle for someone in your hunting party to bring the rest of your supplies.
  
  

Dressing the Boar

• To dress the pig, tie a rope around its hind feet and drag it to a clear area where you can work. With some help, toss the rope over a branch to lift the boar off the ground. Wearing rubber gloves, cut down the whole length of the abdomen, beginning between the back legs. Reach inside the body cavity, and cut the organs from the connective tissue. Then take out all the innards at once. They should come out intact. Save the liver in a plastic bag, and dispose of the bladder and other organs far out in the field. Use the hacksaw to remove the head and feet. Rinse the carcass, wrap it in the tarp, and carry it back to the car.