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, Nihari, and borrows heavily from the second edition of Anupy Singla’s cookbook The Indian Slow Cooker. The hardest step in the process is grating ginger, which speaks to how simple it is, but it yields a dish that is deeply comforting with complex flavors. Side benefit: your house smells amazing for ...

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? Bugling bulls or flushing grouse? Either adventure awaits a mere hour’s drive from my porch. An embarrassment of riches, sure, but still a tough choice. Sometimes I let my appetite decide, and last week I had a craving for one of my favorite comfort foods: grouse and dumplings. A play on the southern ...

  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 ingredients (save one) are readily available at most grocery stores. Rendang is a traditional Indonesian Dry Curry slow-cooked in coconut milk, and it is an amazing way to breathe life into a classic roast.   Ingredients: 1 wild game roast (2-3 lbs) 1 can of coconut milk 1 can of beef broth or wild game ...

  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 ...

    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 the closest I've gotten to the delicious, crispy texture of a good gyro. While you can make this with lamb or lean beef, venison is my favorite. Strong spices and a lower cooking temperature keep the meat juicy and enhance even strongly flavored deer. Make sure you prep the tzatziki and meat ahead ...

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 recipe is one that I put together when I was looking for a new use for shanks (I hate throwing them into the grind pile and quite frankly I'm not a huge fan of osso bucco). I was looking for something that would allow me to leverage all the great collagen in the shanks as well as avoid being too ...

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 ...

  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 ...

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 instead offered a full-on challenge. Well, challenge accepted! This method of dry brining, smoking and pressure cooking worked well while tenderizing the meat and infusing full flavor. Now that BHA's Midnight Forest Bourbon Whiskey made by Spotted Bear Spirits is a regular staple in my cabinet, it is ...

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 recipe from Oregon (made only with Montanan elk!)? Hank Shaw’s blog?! Steven Rinella’s book!? That sausage party in Missoula back in 2015 that my brother took me to!? All of the above. Food has a story to tell and for me that always includes the chain of custody on the recipe, a story told best ...