July 1, 2019 Tim EganManager DNRC Dillon Unit840 N. Montana Street Dillon, MT 59725    Mr. Egan –    The Montana Chapter of Backcountry Hunters & Anglers (MTBHA), representing more than 3,000 sportsmen and women in Montana, applauds the development of renewable energy sources in Montana and across the country. We also fully understand and appreciate the mandate requirements of School Trust Lands. At the same time, we are concerned about the continued loss of quality wildlife habitat, public ...

From the moment the Wisconsin Glacier receded, the Little Miami River has been a backdrop to the rise and fall of people and the ebb and flow of civilizations. The Paleoindians. The mound builders. The Shawnee and the frontiersmen. And finally, the chaco-clad canoer. It’s easy to see why this little river has drawn so much attention over the years. It winds its way through 107 miles of rich, beautiful country and supports too many species to be named. It is a fantastic fishery and, for folks ...

This article first appeared in the Spring 2019 issue of Backcountry Journal. Join BHA to receive the quarterly Backcountry Journal, in print, direct to your mailbox.     Editor's Note: The original version of this article contained a graphic that incorrectly showed Minnesota as not offering student licenses at resident rates. This graphic has now been corrected. You can read more about Minnesota's R3 efforts and student licensing in this guest blog post, "Students: Set Your Sights on ...

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 a panel of celebrity judges. Competition is fierce in this wildly entertaining event. Field to Table is honored to feature this recipe from Rendezvous 2019. We’re from the great state of Michigan, and those who live here love a little savory hand pie called the pastie so much that it might as well ...

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 phase black bear shot by Montana Chapter Coordinator, Kevin Farron. Though Tom presented this dish at the 2019 Montana Campout, it was clearly a community effort as all good wild game dishes tend to be. Elk Bacon, Almond & Bear Fat Brittle Ingredients: 2 oz. ek shoulder bacon – chopped into 1/4” ...