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 outdoor grilling. I learned of this burger recipe from a Vermonter I was guiding with in north Idaho. Here’s to you Matt Majoros. The combination of sweetness from the maple syrup, spiciness of the pepper and savoriness from the blue cheese comes together to create a perfect burger. Wild Game Blue ...

The BHA Field To Table dinner, held annually at the North American Rendezvous, is the wildest of wild-game events. Chefs and passionate wild-game cooks from across the continent prepare dishes that celebrate the breadth of our wild public lands, waters and wildlife. We were fortunate enough to have the crew at Burch Barrel in attendance this year. You may not have had a chance to join us at this year’s Field To Table dinner, or at our Whiskey & Wine tasting event, but that doesn’t mean you ...

Text and Video by Jacob Lam and Oliver Classen This recipe honors the underutilized aspects of spring: Groundhogs are often shot as a pest and tossed into a ditch; dandelions are more often sprayed than picked; field garlic is another common lawn weed that rarely makes it into the spotlight. To lift up these underappreciated aspects of Spring, I’ve thrown them in the pot to make a simple but flavorful braise. Take note, if you have ever smelled a groundhog, or tried one, and been repulsed it ...

Text & Photos by Bailey Smolarek and Ben Siebers  While most of the United States associates turkey with fall and Thanksgiving, to hunters spring and turkey go hand in hand. Watching the woods come to life on a spring morning is and hearing the gobble of a tom cut through the cool morning air signals both a new season of hunting and unforgettable experiences.  Turkeys are native to North America and were likely first domesticated by the Olmecs in south-central Mexico almost 3,000 years ago. ...

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-chief 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 ...

  Surely, sometime this spring you’ll find yourself hauling a stringer full of trout. There are countless ways to prepare these fish. One of my go-to preparation methods is a simple pickled trout recipe. With a few basic ingredients and a little bit of time, you can easily create a delicious riverside snack or appetizer. While most any size trout will work with this recipe I’ve found that fish 17-in. or longer work best. Give it a shot the next time you have a few extra fillets on ...

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 ...

The idea for this recipe has been rolling around in my head for two years. It’s most prevalent during the nine-hour drive from my home in Fargo, North Dakota, to my favorite antelope hunting spot on Wyoming public land. So, when a friend called me last week offering two rabbits he had snared, I ran to my freezer and pulled out one of the remaining packages of antelope backstrap I had been saving for a special occasion. Jackalope Wellington Ingredients: 1 antelope backstrap 2 rabbit ...

Text and Photos by Oliver Classen and Jacob Lam Winter is a time for heavy stews and roasts that keep you feeling full and primed for bitter winds, but we are entering a lighter, brighter season. Pho is a perfect dish for this transition. Hot broth and sliced steak will keep you cozy enough to brave a couple more March snowstorms or cold rains, but aromatic mint and finely cut scallions are a harbinger for more hospitable weather. Pho is a traditional Vietnamese dish made from beef broth, ...

This past deer season, my goal was to kill a deer, butcher it myself and put it in the freezer. Normally, I take my harvested deer to a processor, but I wanted to get the entire experience and have my hand in every detail. While my goal was pretty simple(my hope was to kill a doe or small buck), deer season kicked my butt early on. By the middle of November, the rut kicked in and acted as an equalizer, and I shot a heavy-bodied buck during muzzleloader season. I was nearly a mile from the ...