BY COREY ELLIS AND JULIE MACKIEWICZ   New Mexico is known for their red and green chili. If you’ve ever lived there, or spent much time there, you know that once you start down the chili path there’s no turning back! These slightly spicy and citrusy red chili venison tacos will satisfy any chili fanatic – until your next hankering at least.  Prepare in a slow cooker, Crockpot, Instant Pot or Dutch oven   Ingredients:  1 lb. of braising meat (shank, neck, rib meat or brisket) 2 tbsp of ...

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 without any silver skin or fat) 3 brown anchovies rinsed and minced 2t capers rinsed 2T sweet or red onion finely chopped 2T Italian parsley chopped 1T Dijon or coarse ground mustard 1 large egg yolk 2t extra virgin olive oil 4 dashes Worcestershire sauce 1t salt 1t pepper ½ t truffle zest or oil 1 t ...