Growing up in Houston, Texas, I was exposed to an abundant food scene fueled by the city’s diverse population. From African oxtail stew to VietCajun crawfish and noodles, I developed an...

The arrival of fall means many things to a hunter. Here in Montana in September, I’m often conflicted by the dueling options of archery elk hunting and the upland bird season. Bow or shotgun?...

Whitefish (Prosopium williamsoni) often get a bad rap among Western anglers, but the native salmonid deserves our respect as both worthy quarry and delicious table fare. Related species dominate...

I’m a daydreamer at heart, and I spend a lot of time fantasizing about recipes during the big game hunting season. Between the idle hours spent driving to trailheads, hiking to glassing knobs in...

  Too often during a pheasant hunt we find our four-legged companions not being able to withstand the wild chase of a cottontail through the brush and briers. It is easy to holler, “Easy girl,...

Grilled Elk Steak and Morel Sandwich with Elk Tallow Twice-Fried Frites and a Montana Bush Pilot   When I think of Montana and reflect on what it took for me to harvest an elk this year, I...

I am lucky enough to live on enough land that I can hunt out of my back door. Most years, I take a white-tailed doe out there to help fill the freezer. Being able to drag a deer out whole...

Heart is something my family always overlooked when I was growing up. Like many, we stuck to the classic cuts of meat and didn't utilize organ meat well. My husband changed that when he did a...

Cold Summer Noodles is a great field to table option for those who are harvesting their own meat and growing a lot of their own seasonal produce. The salad itself is cool and refreshing, plus...

Elk Meatballs with Huckleberry-Jalapeno Jam and Labneh, Sauteed Morels and Wild Asparagus, Flathead Cherry and Huckleberry Crisp and a Midnight Forest Bourbon Cherry-Basil Smash Building...

As summer comes into view and the meat selection in the freezer gets a little sparse, we love to utilize ingredients we have on hand to create a recipe perfect for the warmer weather and some...

I read over a dozen recipes for wild turkey before setting out to cook my first one. The sentiments I found in some forums as to the dark meat being “not worth” preparing did not deter me, but...

Stroganoff is one of those meals that just hits all the right notes: it's a comfort food from childhood that's a bit heavy and filling, leaving you in a wonderful food coma afterward. In an effort...

Venison Tartare with Truffle and Lemon Zest By Montana BHA Life Member Corey Ellis What You'll Need 10oz finely diced, raw, quality venison or antelope (backstrap, tenderloins or rump meat...