Forest ServiceAttn: Forest Plan RevisionCuster Gallatin National Forest10 E. Babcock, P.O. Box 130Bozeman, MT 59771 June 6th, 2019 To Whom It May Concern: The Montana Chapter of Backcountry Hunters & Anglers (MT BHA) would like to submit the following comments to the Custer Gallatin National Forest in regard to the public comment period for the Draft Revised Forest Plan. MT BHA is an organization of over 3,000 outdoors men & women dedicated to protecting public land access, expanding hunting ...

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 anarchistic approach in the kitchen with general guidelines, concepts and ratios that can be applied at all times utilizing what you’ve got in the pantry. I love backstraps. They’re easily thawed if frozen, they cook quickly and they are arguably the best grilling cut of many game animals, be it a deer, ...

News for Immediate ReleaseJune 4, 2019Contact: Katie McKalip, 406-240-9262, mckalip@backcountryhunters.org Sportsmen and women join the public lands revolution; BHA continues exponential growth across North America MISSOULA, Mont. – Backcountry Hunters & Anglers members continue to step up in support of North America’s public lands and waters, fish and wildlife, and hunting and fishing opportunities, establishing eight new chapters in the United States and Canada. The new chapters – Indiana, ...

Geese often create a culinary dilemma for hunters. They are fun to hunt, sure, but most do not enjoy eating them. Geese are movers. They have a dark red meat with a deep flavor. They can also live for a long time. This does not a delicious animal make. Typically, people resort to turning their goose harvest into jerky. While I am a fan of jerky, I think goose can work very well in other recipes. Corned goose, goose pastrami and goose leg confit are just some of the great dishes that can be ...

Tag Soup tastes better with Squirrel. Make it Hot and Sour - like defeat. Going into winter we crave meat and fat and weight, the prelude to spring when we’ll salivate at the thought of bitter greens to cut the grease. Going into winter it makes sense to pursue larger animals to get the most caloric bang for our buck, but don’t discount the heft of a November squirrel. Throughout the final week of deer hunting season I ate this soup with just broth and squirrel. I kept it lean and simple, ...