Born and raised in Choteau, Montana, Maggie Carr is a wilderness hunting guide, backcountry skier, skilled horse and mule packer and co-owner of the unique wilderness outfitting business DropstoneOutfitting, which offers packstring-suppported hiking trips in the Bob Marshall Wilderness and adjacent public lands of Montana. Maggie’s family has been here on the Teton River since her great-grandfather was a horseback doctor in the wild homestead years of the late 19th and early 20th centuries. ...

This title is part of BHA's Jim Posewitz Digital Library: Required Reading for Conservationists   In 2016, BHA, along with Orion – The Hunter’s Institute, established the Jim Posewitz Award for Ethical Hunting and Fishing and honored Randy Newberg as the first recipient. Establishing this award in Jim’s name just made sense as he is the premier author on hunting ethics and our sporting heritage.  If you have ever been around Jim, his prose is natural and doesn’t waste a word. I re-read and ...

From the post-hunting-season doldrums and winter snows, to the social distancing that is 2020-21, many hunters and anglers have found opportunity to read up on the great conservation stories of our past and successes that led to the hunting and fishing opportunities we enjoy today. BHA’s Required Reading for Conservationists list began in the Winter 2018 issue of Backcountry Journal and, through its popularity, continues to be expanded upon today. This ever-expanding list of ...

Thank you to everyone who participated in our coloring contest from the Winter 20 issue of Backcountry Journal. Everyone did a fantastic job! Choosing only two winners was an extremely difficult proposition but here they are, along with honorable mentions.  A special thank you to Rep Your Water for sponsoring this contest and providing the artwork. Below are a few selected entries:  Winner: Gabriel Langenhan, 8 years old, Washington   Runner-up: Athena Blanco, 9 years old, ...

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 ...