Stroganoff is one of those meals that just hits all the right notes: it's a comfort food from childhood that's a bit heavy and filling, leaving you in a wonderful food coma afterward. In an effort to modernize some of my favorite childhood meals, I realized I wanted to combine my love of my grandmother's beef stroganoff with my love of all things outdoors. The addition of high quality pasta, wild game meat, mushrooms and, of course - smoke - all seemed to be the perfect way to honor the ...

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 ...

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” ...

This recipe, prepared by BHA member and Montana Chapter Vice Chair Tom Healy, was featured fare at the 2019 Montana Chapter Campout. To say it was a hit is an understatement; the dish was a highlight of the event. In addition, Tom prepared a dessert of elk bacon, almond and bear fat brittle over hand-cranked maple buttermilk frozen custard and topped with rhubarb currant jam. Here's how to make the bacon.  Elk Shoulder Bacon Ingredients:  5 lbs. elk shoulder & neck maple syrup  black ...