Torkat Kött Swedish Jerky Torkat Kött Swedish Jerky Kjell Hedstrom / Monday, April 3, 2023 By Kjell Hedström In Sweden, caribou are called reindeer. The Swedish reindeer are not considered wild. The Sami people will herd and follow the deer migration, then in the spring, the herds will be gathered, and some animals will be separated for slaughter. Some of the meat will be dried and used by the Sami or sold commercially. Salted and dried reindeer meat, torkat kött, is a traditional delicacy from Sweden. It is simple to make and tastes amazing. While I don’t have access to ... Media Field to Table media Field to Table Backcountry Journal Read more
Garlic Butter Panfish Sandwich Garlic Butter Panfish Sandwich Adam Berkelmans / Tuesday, January 10, 2023 This garlic butter panfish sandwich is the perfect thing to make with a mess of perch or bluegill, though any lake fish or store bought white fish will do. Crunchy chips offset the silky soft fish and squishy bun. I like to use plain chips, but try your favorite flavor out and see how it works! Prep Time: 10 min Cook Time: 5 min Total Time: 15 min Yield: 4 sandwiches CUISINE: American COURSE: Main Course COOKING METHOD: Braising Ingredients 1/3 cup (75g) butter 5 large ... Media Field to Table media Field to Table Read more
Tacos On the Fly Tacos On the Fly Anonym / Wednesday, September 28, 2022 July in Missoula is characterized by days floating the three major rivers that run through town; the Clark Fork, the Bitterroot, or the infamous Blackfoot, and evenings spent attending concerts at the Kettlehouse Amphitheater or downtown at Big Dipper Ice Cream. One particular float trip with an impromptu visit by a BHA collegiate club member will continue to serve as a reminder to me of what we already knew--community is the secret sauce of BHA. North Carolina State University club ... Media Field to Table media Field to Table Collegiate Clubs Read more
Moose Burgers on Bannock Buns Moose Burgers on Bannock Buns Adam Berkelmans / Tuesday, August 16, 2022 These smokey moose burgers have bacon ground in with the moose meat, are stuffed with ramp butter, seasoned with spruce salt, topped with cranberry ketchup and sautéed chanterelles, and served on special bannock buns! Employ one or all of the wild elements above to turn your ground moose into an epic treat! The cranberry ketchup recipe will make more than you need. It will keep in the fridge for 1 month. Ingredients For the Cranberry Ketchup 1 bag (12oz, 340g) cranberries, fresh or ... Media Field to Table media Field to Table Read more
Smoked Pike Burgers Smoked Pike Burgers Adam Miller / Monday, July 18, 2022 The noble northern pike does not get the respect it deserves, but I will die on this hill, violently swinging a red and white spoon like a medieval flail as I face the charging hordes of walleye purists, wielding whatever lure of the day they carry designed to catch more fishermen than fish. Whether that pike be fried, baked, broiled, skewered in kabobs, pickled and canned, poached as if lobster, or even the eggs salted for a poor man’s caviar, I will put it up against anything (and ... Media Field to Table media Field to Table Read more
2022 Wild Game Cookoff Winning Dishes 2022 Wild Game Cookoff Winning Dishes Greg Kvale / Wednesday, June 29, 2022 Photo by Aaron Agosto Greg Kvale and Pete Kvale, from BHA's Minnesota chapter, wowed the judges for the second straight year during the Wild Game Cookoff at the 2022 Rendezvous in Missoula, Montana. This year the magic came from their "Boundary Waters Canoe Area Wilderness Breakfast," which included a Chaga Rose Hip Maple Tea, Norsky Wild Rice Pancakes, Blueberry Port Compote, Corned Venison Wild Rice Hash, Pike and Walleye Fingers and a Remoulade Sauce. Here's the recipes for the winning ... Media Field to Table media Field to Table Minnesota Chapter Read more
6th Annual Field to Table Dinner: A Celebration of Wild Food 6th Annual Field to Table Dinner: A Celebration of Wild Food Kylie Schumacher / Friday, June 3, 2022 Photos by Aaron Agosto. On May 12th, BHA hosted our most anticipated and talked about dinner of the year - Field to Table - at the Teller Wildlife Refuge in Corvallis, Montana. Made possible by presenting sponsor Finex Cast Iron Cookware Co., it was one of our best dinners yet, complete with the usual camaraderie, shenanigans and unparalleled wild game food. We owe tremendous thanks as well to our participating sponsor, Planetary Design, and auction donors, Teller Wildlife Refuge and G&H ... Media Field to Table media Field to Table Read more
Venison Gyros Venison Gyros Veronica Corbett / Monday, April 4, 2022 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 ... Media Field to Table Montana Chapter media Field to Table Read more
Braised Lynx with Barbeque Sauce Braised Lynx with Barbeque Sauce Jacob Mannix / Thursday, March 24, 2022 Lynx are probably most well known for their quality fur, but they also make good table fare. Not many places allow lynx harvest, but if you happen to live in an area where you can (Alaska does ... always check the regs first, of course), I’d encourage you to keep the meat. It’s very mild flavor makes it suitable for many dishes: roasts, stews, sausages or, in this case, braised. This recipe allows works well with mountain lion and a variety of other wild game. I like braised meat because ... Media Field to Table media Field to Table Read more
Feta and Mint Venison Meatballs with a Spiced Tomato Sauce Feta and Mint Venison Meatballs with a Spiced Tomato Sauce Julie Mackiewicz / Friday, February 25, 2022 I love the combination of these flavors inspired by the Mediterranean and Middle East. I’ve had them in dishes with lamb and goat and found they work really well with game, too. Feta and Mint Meatballs with a Spiced Tomato Sauce Makes about 15 meatballs Equipment: (2) 8- or 10-inch pans Ingredients Meatballs: 1 pound ground deer * 1 egg ½ cup crumbled feta cheese 1 ½ tablespoons fresh mint leaves finely chopped ½ teaspoon ground black pepper ¼ teaspoon salt ¼ cup plain bread ... Media Field to Table media Field to Table Backcountry Journal Read more