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This month's edition of
VantagePoints presents some points of consideration related to recorded interviews. The decision on when and how to record a conversation is made routinely during investigations, and it is essential that the potential repercussions be weighed before pressing the "record" button.
I am also passing on a recipe for venison stew that I and a hunting buddy from the Texas Hill Country perfected over the years. It is a tasty way to enjoy the bounty of the land.
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Speak Into the Mic: Considerations in recording interviews
The most important decisions when conducting a witness interview are whether or not to record the conversation, and if you should notify the witness when a recording is being made.
In Texas (and 39 other states), as long as you are a party to the conversation, it is generally lawful to record the conversation without the consent of the other party. This applies in personal interviews as well as those conducted by telephone. However, before recording, first check to make sure your attorney client approves; if recording is requested, have the attorney client decide if the interviewee should be notified.
Recording without the other party's consent-even when done legally-raises a potential ethical point of challenge, particularly when a skilled attorney succeeds in casting the episode as sneaky and dishonest. This is an especially valid consideration in today's atmosphere of privacy concerns. Moreover, if such a recording has been made without the client's approval, the aftereffect can be disastrous.
A recorded interview often provides clear and incontrovertible evidence; however, it can be a double-edged sword if that evidence is not beneficial to your client. Once obtained, a recording cannot be undone without significant legal jeopardy.
Since evidentiary rules typically classify recorded conversations as... Read More
Venison Stew Recipe: Delectable wintertime warmth
This is an easy way to enjoy the venison from the hunting season's bounty.
2 lbs. Venison Chunks
4 tbsp Flour
Salt and Pepper
1 lg. Onion, sliced
2 stalks Celery, chopped
2 Carrots, sliced
6-8 small Red New Potatoes
4 oz. can sliced Portabella
Mushrooms (with juice)
2 tbsp Red Wine Vinegar
2 tbsp Lemon Juice
1 tbsp brown Mustard
14.5 oz. can diced Tomatoes
2 cloves Garlic, minced
1 tbsp Worcestershire sauce
2 tbsp Dark Brown Sugar
1 tbsp Fresh Parsley, chopped
1 tbsp Fresh Oregano, chopped
Place salt, pepper, flour, and venison in a large Ziploc® bag and shake until meat is coated. Remove meat and brown in a hot cast iron skillet, using a generous amount of unsalted butter. Pour pan ingredients into a slow cooker and add remaining ingredients, except for parsley and oregano. Stir well and cook on low for six hours, then add parsley and oregano. Stir again and cook on low for an additional six hours. Enjoy with biscuits or cornbread!