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...

By Melissa Hendrickson   What better way to celebrate the rejection of Proposition 127 in Colorado, the citizen initiative that tried to ban mountain lion hunting, than baking up a delicious...

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?...

Wisconsin is rich with sports history and an enthusiastic fanbase. A staple of this state’s sports lore is the tailgate cookout  found prior to any Green Bay Packers, Bucks or Brewers game. Those...

  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...

  Every year near the end of August folks in my circle start talking about September 1 -- better known as dove season! They are always shocked when I tell them I won’t be out there on opening...

  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...

California is well known for its wine country and scenic vineyards throughout the state, but here is a vintage recipe you may not have heard of: Pronghorn Antelope Dolmas.     This derivative of...

  Morels are basically awesome. Mushrooms in general are, but for me, morels are especially awesome. In the woods around me, checking out areas that have previously burned after the spring rains...

  By Kjell Hedström   In Sweden, caribou are called reindeer. The Swedish reindeer are not considered wild. The Sami people will herd and follow the deer migration, then in the spring, the herds...

  This garlic butter panfish sandwich is the perfect thing to make with a mess of perch or bluegill, though any lake fish or store bought white fish will do. Crunchy chips offset the silky soft...

July in Missoula is characterized by days floating the three major rivers that run through town; the Clark Fork, the Bitterroot, or the infamous Blackfoot, and evenings spent attending concerts...

These smokey moose burgers have bacon ground in with the moose meat, are stuffed with ramp butter, seasoned with spruce salt, topped with cranberry ketchup and sautéed chanterelles, and served on...

  The noble northern pike does not get the respect it deserves, but I will die on this hill, violently swinging a red and white spoon like a medieval flail as I face the charging hordes of ...

Photo by Aaron Agosto   Greg Kvale and Pete Kvale, from BHA's Minnesota chapter, wowed the judges for the second straight year during the Wild Game Cookoff at the 2022 Rendezvous in Missoula,...

Photos by Aaron Agosto. On May 12th, BHA hosted our most anticipated and talked about dinner of the year - Field to Table - at the Teller Wildlife Refuge in Corvallis, Montana. Made possible by...

    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...

  Lynx are probably most well known for their quality fur, but they also make good table fare. Not many places allow lynx harvest, but if you happen to live in an area where you can (Alaska does...

  I love the combination of these flavors inspired by the Mediterranean and Middle East. I’ve had them in dishes with lamb and goat and found they work really well with game, too.   Feta and Mint...

  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...

  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...

  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...

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...

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...

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...

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,...

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...

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...

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...

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...

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...

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...

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...

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...

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....

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...

Text and Photos by Bailey Smolarek and Ben Siebers Winter can be tough, especially in the North and especially this year. The days are short and cold, and the sun is low and distant. But there is...

It’s small game hunting season! Hunting squirrels and rabbits this time of year is exciting, accessible and can often be done successfully with friends. While incorporating the basic tenets of...

If you’re reserving stuffing for only holiday meals, you’re seriously missing out. While this dish by Field to Table contributor Wade Truong is perfect as a holiday side, it’s no less delicious at...

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...

Recently, I used fresh deer heart and potatoes to create a hash that teeters on the edge of being a Colorado-themed breakfast skillet. Nonetheless, it is simple to prepare and delicious to taste....

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...

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...

Our first hunt of fall is usually a dove hunt. It’s usually about 100 degrees, and the days never seem to end. It’s a stark juxtaposition to what the conditions will be like in a few months. To...

Spring in Montana brings many incredible things. Hitting the mountains for sheds, the streams for fresh fish, and chasing turkeys are on the top of my list. Sometimes though, the quarry is a...

Reheated leftover venison steak is like leftover fish or Chinese food. It never tastes the same. Actually, it’s exactly what wild game cooks try their hardest to avoid, and that is overcooked,...

As the tide slowly rolled into Yaquina Bay I looked down at my bucket in contempt. This was not the plan. This was not the plan at all. The three of us, my long-time co-conspirator Ryan, and my...

Northern Colorado has some of the best Canada goose hunting in the country if you can find access, afford a lease or be lucky enough to be invited to one. Low on decoys, I often wait for the last....

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...

As hunters and outdoors folk, summer can be a bit of a restless time. Many of us are itching for our first cool fall morning in the field or tree stand. Foraging is a great way to get some wild...

Having spent some time in quarantine, at this point, our kids are clawing at the walls. To stave off a complete takeover of our home, I’m feeding them well. Recently, I figured I would create a...

This dish was the focus of Wade Truong’s live workshop at the North American Virtual Rendezvous. We’re bringing you this recipe as a follow up to that exclusive session. We hope you’re inspired to...

Believe it or not, two years later, I still have caribou meat leftover from my first backpack hunt. Down to the last few packages of grind, and a craving for healthy comfort food (is there such a...

What do young D.C. lobbyists do when they're unable to hang out with friends and don't have brunch reservations? Well, they practices social distancing by avoiding grocery stores and preparing...

This simple recipe is part of a series I've created on foraging for wild spring greens. Foraging for food is not as daunting as it might seem. Much of what you'll need for this recipe can likely...

I’m not going to write a love song here the way I normally might about the virtues of wild greens. My love for them is stronger than ever, but in these strange times it feels more appropriate to...

This article is among a series I’ve created focused on foraging wild spring greens. If you’re new to foraging, I encourage you to check out my other article on the topic, A Beginner’s Guide To...

As COVID-19 wages war on civilization, a look into my chest freezer and the watering of my garden gives me hope and solace in a time of uncertainty. I do not consider myself a “prepper,” but I am...

With turkey season quickly approaching but winter weather still holding on, I dream of mornings in the woods listening to gobbles breaking the silence of the pre-dawn darkness. Every year I save...

I don’t really have “four seasons” in my life; instead, I have duck, turkey, mushroom, fishing, berries and big game seasons. This abundance in the Pacific Northwest is rare; It is one of the only...

If I had to pick between eating crappie and bluegill, I’d choose bluegill every time. I think crappie tastes bland, whereas bluegill are sweet and firm. The downside, this sunfish family member...

I was introduced to carpaccio about a year ago while doing prep work in a commercial kitchen. At the time, we used beef eye of round from steamship rounds we butchered in house. This is an...

My mother always kept store-bought Vietnamese fish paste on hand. Sold in plastic containers, fish paste freezes well and its uses are versatile: Form the paste into balls and drop into boiling...

Whether a grizzled veteran hunter or relatively new to pursuing sustenance from the backcountry, we share a common desire for comradery and to impart our experiences to others. While some...

Like most other chefs, I enjoy reading and talking about food almost as much as I enjoy cooking and eating. In fact, I definitely spend more time thinking about food than cooking the dishes I...

Nothing makes me feel richer than eating foods historically made by the poor: soups, stews, organs, ferments, sinewy cuts of meat, unrefined grains and fats and sugars. Most peasant foods are born...

There seems to be a trend in wild game meals on social media and blogs; the photos are  America’s Test Kitchen quality and the ingredient lists include things I didn’t know existed. There is the...

Connective tissues are what separates OK stew meat from excellent stew meat. It’s the element that will give your braised wild game dishes richness and contrasting texture. This is why venison...

In September our Arizona chapter held its 1st annual Dove Cook-off and Pint Night to celebrate the opening of dove season. Held in Yuma, the event brought together BHA members and supporters from...

The following stew is inspired by the Chilindron, Spanish Stew, by Hank Shaw, which can be found in his book Buck, Buck Moose. I’ve imparted my own twist on the dish by making the most of what’s...

If you’re lucky enough to kill a bear, as my husband Kevin was, do yourself a favor and pack out as much of the fat as you can. Spring bear or fall bear, I’ve had both and can confidently say both...

I’m a little hesitant to so eagerly endorse beaver meat amongst friends, because I’m worried there won’t be enough left for me. I’ve written pretty extensively about our first time cooking beaver,...

Recently, several BHAers had the opportunity to join the North Carolina Wildlife Resources Commission and our conservation partners North Carolina Wildlife Federation and National Wild Turkey...

Wild fruit is a food collector’s fantasy, a gift that practically begs to be taken. Starting in spring, the plants wave their white flower flags to show you where to find them come summer –...

Some find it offensive that I eat bass. The looks that I get while carrying a stringer full of smallmouth are startling. Apparently, somewhere along the way, bass have become an untouchable. But,...

If you’ve been deer hunting for a number of years, you’ve likely had your fair share of venison summer sausage. Usually stuffed into five-pound sleeves of dark colored collagen casing and served...

I hung up the phone and sank into my office chair, rubbing my temples in anticipation of the stress from the reality of what I had just done. I just accepted an invitation to cook at the 4th...

I grew up watching Reading Rainbow – bear with me – and on LeVar Burton's “My Little Island” episode, he visits the Caribbean island of Montserrat. There, he visits the sandy beaches, discovers...

Every year at BHA’s North American Rendezvous, our chapters bring their best dishes to BHA’s Wild Game Cookoff, where members present a suite of locally harvested, regionally significant dishes to...

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...

At BHA, we believe food to be an important part of our hunting heritage—a sacred link to the wild world that drives many of us into the mountains, forests and plains of North America. Holding the...

I hate recipes. They’re confining and require that you have every ingredient at hand. Life doesn’t work like that, in my estimation, and neither should cooking. I prefer, instead, a bit more...