Bulgogi is Korean for “fire meat”, but this version has just the right amount of heat so the entire family can enjoy these thinly sliced, super tender pieces of caramelized steak. Serve with your favorite vegetable on the side to give a nice balance to the richness of the meat. Gochujang, a chili paste common in Korean cooking, adds savory-salty heat to the dish. It can be found in Asian markets, some larger supermarkets or online like on Amazon.     Ingredients1 pound antelope or venison ...

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 ...

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 ...

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 ...

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 ...

This October, BHA partnered with Filson, Benchmade Knife Company and Weston Brands to develop a four part small-game processing series. These Field To Table virtual events were developed to give new hunters the information they need to be successful in the field and the kitchen. Adam Steele of BHA's new Florida chapter kicked things off with his squirrel processing seminar. You can watch the full video of the event here. Beyond showing the viewer how to hunt and process squirrels, Adam ...

This recipe was prepared by Montana BHA member and chapter Vice Chair, Tom Healy. The dessert features elk bacon, made from a cow Tom had harvested last fall. The fat came from a beatiful color phase black bear shot by Montana Chapter Coordinator, Kevin Farron. Though Tom presented this dish at the 2019 Montana Campout, it was clearly a community effort as all good wild game dishes tend to be. Elk Bacon, Almond & Bear Fat Brittle Ingredients: 2 oz. ek shoulder bacon – chopped into 1/4” ...

This recipe, prepared by BHA member and Montana Chapter Vice Chair Tom Healy, was featured fare at the 2019 Montana Chapter Campout. To say it was a hit is an understatement; the dish was a highlight of the event. In addition, Tom prepared a dessert of elk bacon, almond and bear fat brittle over hand-cranked maple buttermilk frozen custard and topped with rhubarb currant jam. Here's how to make the bacon.  Elk Shoulder Bacon Ingredients:  5 lbs. elk shoulder & neck maple syrup  black ...

With their dish, Antelope Jackrabbit Tacos, Johnathan O’Dell and Michael Cravens of Arizona BHA captured the spirit of their region and won the 8th Annual North American Rendezvous Wild Game Cookoff in Boise. You can find their winning entrée recipe, pictured, in the summer issue of the Backcountry Journal. (Not a member? Join now to get your copy!) The tacos that the duo carefully prepared were served with Elote style cholla cactus buds as an hors d’oeuvre and a side of rattlesnake. For a ...