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 adventurous palate early on, and it’s served me well in my journey as an amateur wild game chef. The biggest culinary influence of my childhood, however, was the food prepared by my stepfather’s side, a family of Cuban immigrants that fed me a rotating menu of homemade Latin American standards: ropa vieja, ...

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 ...

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 deli cases in Manhattan and potlucks throughout the Midwest, and the Mountain Whitefish—with its wide distribution throughout the Pacific Northwest—should be no exception. Their mild, firm flesh is ideal for smoking and incorporation in salads and spreads, and this recipe highlights the simplicity of ...

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 the dark, and waiting for first light, my mind frequently wanders to winter and spring, when I’ll (hopefully) transform the meat from a successful harvest into nourishing and delicious meals for my family and friends. Part of this is purely logistical—I need to plan what to use and how, in order to ...

  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, we’re focusing on upland birds today” as you call them back. However, these abundant small game animals are some of the most delicate, nutritious, and mild-flavored wild game meat you will consume. It can take a little more patience and concentration to ensure the dogs give you enough room to take a ...

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 think of hard work, hearty meals that fill you up, and maybe a fun, surprise at the end to wrap everything up. This is a recipe that Helena Regional Leader Anne Jolliff and I made to represent the Montana Chapter in the Wild Game Cook-off during Rendezvous this year. We decided to make an ...

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 instead of packing it out on my back for a few miles lets me be a little more creative when I butcher. Last year, I decided to experiment a bit and butchered one of the backstraps as bone-in chops. I set them in my freezer for a special occasion. Then, during the spring I was lucky again, and won a Burch ...

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 quick fry of heart strips and I realized what I was missing. Over the years, I've modified it from his recipe and it has become a favorite with our own family! This is a quick, easy weeknight meal that we look forward to with every animal we harvest. As with all breading recipes, there's lots of room ...

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 it's versatile for any ingredients. Add what you have in your refrigerator or what's exploding in your garden that week - it'll be delicious covered in this dressing. I love this recipe in the summer when it's too hot to cook inside. I'll trade a lot of chopping for not having to turn my stove on in ...

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 relationships and connection to place is key to how and what I cook. My wild game comes from friends or my students who want to share their experiences with me. Most of my Wild Game Cookoff menu was foraged or grown by my family, or the same market vendor I’ve been going to since I was a kid. Finding and ...