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 ...

    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 ...

As summer comes into view and the meat selection in the freezer gets a little sparse, we love to utilize ingredients we have on hand to create a recipe perfect for the warmer weather and some outdoor grilling. I learned of this burger recipe from a Vermonter I was guiding with in north Idaho. Here’s to you Matt Majoros. The combination of sweetness from the maple syrup, spiciness of the pepper and savoriness from the blue cheese comes together to create a perfect burger. Wild Game Blue ...

  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 ...