Slow cookers rule. You get to just dump a pile of meat and spices in a vat and walk away, to be hailed as some kind of culinary genius 8 hours later. This recipe is a take on a Pakistani dish,...

  Growing up in Houston, Texas, I was exposed to an abundant food scene fueled by the city’s diverse population. From African oxtail stew to VietCajun crawfish and noodles, I developed an...

The arrival of fall means many things to a hunter. Here in Montana in September, I’m often conflicted by the dueling options of archery elk hunting and the upland bird season. Bow or shotgun?...

Whitefish (Prosopium williamsoni) often get a bad rap among Western anglers, but the native salmonid deserves our respect as both worthy quarry and delicious table fare. Related species dominate...

I’m a daydreamer at heart, and I spend a lot of time fantasizing about recipes during the big game hunting season. Between the idle hours spent driving to trailheads, hiking to glassing knobs in...

  Too often during a pheasant hunt we find our four-legged companions not being able to withstand the wild chase of a cottontail through the brush and briers. It is easy to holler, “Easy girl,...

  Late in the summer, I almost always notice more roasts in my freezer than anything else. Most people overlook Indonesia when they think of Asian foods, but this one is incredible, and the...

  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...

Grilled Elk Steak and Morel Sandwich with Elk Tallow Twice-Fried Frites and a Montana Bush Pilot   When I think of Montana and reflect on what it took for me to harvest an elk this year, I...

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...

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...

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...

Elk Meatballs with Huckleberry-Jalapeno Jam and Labneh, Sauteed Morels and Wild Asparagus, Flathead Cherry and Huckleberry Crisp and a Midnight Forest Bourbon Cherry-Basil Smash Building...

    Gyros are one of my favorite restaurant meals – mostly because until I perfected this recipe, I couldn't make them at home. Barring the traditional method of roasting meat on a spit, this is...

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...

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...

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...

  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...

I read over a dozen recipes for wild turkey before setting out to cook my first one. The sentiments I found in some forums as to the dark meat being “not worth” preparing did not deter me, but...

I can’t take credit for this recipe, though I’m not sure where exactly I pulled it together from… My late friend’s family recipe book from their Alaskan kitchen? My grad school girlfriend’s family...

Stroganoff is one of those meals that just hits all the right notes: it's a comfort food from childhood that's a bit heavy and filling, leaving you in a wonderful food coma afterward. In an effort...

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...

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...

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...