Backcountry Hunters & Anglers, Montana Mex and Chef Eduardo Garcia present Tailgate to Table: a series of recipes inspired by our time outdoors that you can create and enjoy from your truck's tailgate. In this episode, Chef Eduardo Garcia creates a quick fried rice dish and shows you to incorporate ingredients you can find during your adventures outdoors – as well as ones you can carry into the backcountry! And sign up for a one-of-a-kind field to table experience with Chef Eduardo and BHA ...

Winter happens to be one of my favorite food times of the year. After filling the freezers throughout the fall, it's finally time to dive in and enjoy a warm hearty meal. This venison chili verde recipe is one that I put together when I was looking for a new use for shanks (I hate throwing them into the grind pile and quite frankly I'm not a huge fan of osso bucco). I was looking for something that would allow me to leverage all the great collagen in the shanks as well as avoid being too ...

  Text and Photos By Justin Townsend    This venison steak recipe is inspired by the Argentine rolled and stuffed flank steak recipe called Matambre. I substituted the eggs for cheese curds out of personal preference. Cheese curds have a higher melting point and can withstand the heat on the grill. My chimichurri recipe is also modified for what I had available and is a variation on the traditional recipe. Serves: 4 people Prep time: 15 minutes Cook time: 20 Minutes Special equipment: ...

By Sam Dhaliwal and Oliver Classen This recipe is a new take on an old favorite. This steak sandwich highlights two of the tastiest ingredients in the woods--deer and ramps. Savory venison is complemented by the tangy, sweet, and slightly spicy pickled ramps in a combination that is simple, fresh, and delicious. Hopefully, the venison ramp sandwich will give you a break from the monotony of sauteing your ramps and turning every big hunk of deer meat in the freezer into a pot ...

My dad and I kept 11 nice walleye on our overnight trip to Devils Lake, North  Dakota. But this recipe also works great when you get just one fish but still want to bring it home and share with the family. It's something special and worthy for celebrating your catch. Walleye-Stuffed Mushrooms   Ingredients: 8 ounces (about 12) white or portabella mushrooms 1/3 cup fish fillets (about 2 ounces), coarsely chopped 1/2 tsp lemon juice 2 tbsp each of butter, finely chopped yellow onion, ...

With Montana's general waterfowl season starting October 2nd, we figured it was a good time to share this Field to Table recipe from Montana BHA member Julie Mackiewicz, with special assists from Pondo the black Lab! Waterfowl Confit   Ingredients: 8 goose legs or 12 duck legs, plucked with skin on and as much fat left on as possible ½ Cup salt 2 Tablespoons fresh thyme, plus one sprig of thyme 2 Tablespoons fresh rosemary, plus one sprig of rosemary 6 garlic cloves Cooking ...

In Chinese-Vietnamese cooking, 5-spice and duck is a classic flavor combo. And in this particular recipe, the finishing salt and pepper mix is the star of the show. It is super simple and makes the duck breasts, and many other game animals for that matter, taste incredible. This recipe will likely make extra of the salt and pepper mix, and so I recommend keeping any excess in a tightly sealed jar. Sprinkle it on steak, deep-fried small game and even crispy pork chops. There are two areas ...

After having the opportunity to try venison heart on my first white-tailed deer hunting trip, I was quite surprised by how much I liked it. If I rated the cuts on a deer by my personal preference, I would say it is in the prime cut category, with backstrap and tenderloins. It’s not quite as tender, and it has a distinct flavor, but it’s delicious and a sizable amount of meat.  The heart for this particular dish came from a friend of mine. He and his dad invited me to hunt their land in ...

As part of our Armed Forces Initiative we'll be featuring exclusive recipes inspired by military service throughout the year. These recipes have been developed by Justin Townsend, a BHA Field To Table contributor, editor-in-cheif of Harvesting Nature and a Deck Watch Officer in the United States Coast Guard. Our Armed Forces Initiative strives to ensure that active duty and veteran military personnel continue selfless service and enjoy the camaraderie of likeminded individuals committed to ...

Greg Kvale and his son Pete of the Minnesota chapter took home top honors during BHA’s Wild Game Cookoff at the 10th Annual North American Rendezvous this year in Missoula, Montana. Every year the Wild Game Cookoff draws professional and amateur wild-game chefs from across the country who source regional ingredients to create dishes that celebrate the breadth of our wild public lands, waters and wildlife. This year, Greg and Pete prepared pan-seared mallard breast with wild rice pilaf and ...