If you need a family-friendly recipe, here’s a dish that your kids will devour, and you’ll enjoy without much hassle in the kitchen.  Venison Quesadillas  Ingredients  - two tablespoons of olive oil  - one yellow onion chopped - one bell pepper (red, yellow, or green) chopped (or two to three jalapeños) - 2 cups of shredded cheese (Mexican blend) - two deer steaks -  8-10 flour tortillas  - fajita seasoning  Instructions  Heat a cast iron or nonstick pan over medium heat and add enough ...

This is one of my favorite midweek recipes for ground venison because I can whip it up quickly and it makes enough for leftovers that just get better with time.  Lean venison is preferred, but if you do have fat mixed into your ground, just drain the excess once you have browned the meat.  This works with ground deer, antelope, elk or whatever lean ground meat you have available. Ingredients 1 lb lean ground venison (I have used 1.5 lbs in this recipe as well) 1 can of Ranch Style Beans 1 ...

  This garlic butter panfish sandwich is the perfect thing to make with a mess of perch or bluegill, though any lake fish or store bought white fish will do. Crunchy chips offset the silky soft fish and squishy bun. I like to use plain chips, but try your favorite flavor out and see how it works!   Prep Time: 10 min Cook Time: 5 min Total Time: 15 min Yield: 4 sandwiches CUISINE: American COURSE: Main Course COOKING METHOD: Braising   Ingredients   1/3 cup (75g) butter   5 large ...

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 instead of packing it out on my back for a few miles lets me be a little more creative when I butcher. Last year, I decided to experiment a bit and butchered one of the backstraps as bone-in chops. I set them in my freezer for a special occasion. Then, during the spring I was lucky again, and won a Burch ...

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 quick fry of heart strips and I realized what I was missing. Over the years, I've modified it from his recipe and it has become a favorite with our own family! This is a quick, easy weeknight meal that we look forward to with every animal we harvest. As with all breading recipes, there's lots of room ...

July in Missoula is characterized by days floating the three major rivers that run through town; the Clark Fork, the Bitterroot, or the infamous Blackfoot, and evenings spent attending concerts at the Kettlehouse Amphitheater or downtown at Big Dipper Ice Cream. One particular float trip with an impromptu visit by a BHA collegiate club member will continue to serve as a reminder to me of what we already knew--community is the secret sauce of BHA. North Carolina State University club ...

These smokey moose burgers have bacon ground in with the moose meat, are stuffed with ramp butter, seasoned with spruce salt, topped with cranberry ketchup and sautéed chanterelles, and served on special bannock buns!  Employ one or all of the wild elements above to turn your ground moose into an epic treat! The cranberry ketchup recipe will make more than you need. It will keep in the fridge for 1 month.   Ingredients   For the Cranberry Ketchup  1 bag (12oz, 340g) cranberries, fresh or ...

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 it's versatile for any ingredients. Add what you have in your refrigerator or what's exploding in your garden that week - it'll be delicious covered in this dressing. I love this recipe in the summer when it's too hot to cook inside. I'll trade a lot of chopping for not having to turn my stove on in ...

  The noble northern pike does not get the respect it deserves, but I will die on this hill, violently swinging a red and white spoon like a medieval flail as I face the charging hordes of  walleye purists, wielding whatever lure of the day they carry designed to catch more fishermen than fish. Whether that pike be fried, baked, broiled, skewered in kabobs, pickled and canned, poached as if lobster, or even the eggs salted for a poor man’s caviar, I will put it up against anything (and ...

Photo by Aaron Agosto   Greg Kvale and Pete Kvale, from BHA's Minnesota chapter, wowed the judges for the second straight year during the Wild Game Cookoff at the 2022 Rendezvous in Missoula, Montana. This year the magic came from their "Boundary Waters Canoe Area Wilderness Breakfast," which included a Chaga Rose Hip Maple Tea, Norsky Wild Rice Pancakes, Blueberry Port Compote, Corned Venison Wild Rice Hash, Pike and Walleye Fingers and a Remoulade Sauce. Here's the recipes for the winning ...