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 ...

Tallow is rendered animal fat and it is great for baking, soap making, frying and can be used in any number of beauty products such as beard oil, hair conditioner, lotion, or lip balm. It is really a gold mine if you know how to use it, and it makes use of a part of the animal that may otherwise get discarded during processing. I like the idea of giving use to as much of the animal as I can, and it reminds me that the product will have an echo of the place it was harvested. To start, you ...

    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 ...

  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 ...

Venison Tartare Raw meat - tartare isn’t for the weak, or the careless, but neither of those terms describe backcountry hunters. Besides its reputation for the bold, tartare, like sushi, is simple, reasonably safe and quite possibly the purest expression of elk, deer or other cervid. With a few caveats, its very easy and is a surefire centerpiece for your next get-together. You will need: .5 lb clean, previously frozen venison. Top round is my favorite 1 tbsp Capers OR chopped pickled ...

  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 ...

  Bulgogi is Korean for “fire meat”, but this version has just the right amount of heat so the entire family can enjoy these thinly sliced, super tender pieces of caramelized steak. Serve with your favorite vegetable on the side to give a nice balance to the richness of the meat. Gochujang, a chili paste common in Korean cooking, adds savory-salty heat to the dish. It can be found in Asian markets, some larger supermarkets or online like on Amazon.     Ingredients1 pound antelope or venison ...

Eduardo Garcia, one of the greatest wild game chefs of our time and the co-founder of Montana Mex, returns to the Podcast & Blast to talk, as always, about life – family, work, cooking, hunting, gardening, foraging, the discipline of awareness and the glories and struggles of the every day. On Feb. 10, Chef Garcia will be leading a Field to Table Experience with BHA. His new TV series, Zest for Life, is available now. Listen to Hal’s 2019 interview with Eduardo if you don’t know his story ...

  Backcountry Hunters & Anglers, Montana Mex and Chef Eduardo Garcia present Tailgate to Table: a series of recipes inspired by our time outdoors that you can create and enjoy from your truck's tailgate. In this episode, Chef Eduardo Garcia creates a quick fried rice dish and shows you to incorporate ingredients you can find during your adventures outdoors – as well as ones you can carry into the backcountry! And sign up for a one-of-a-kind field to table experience with Chef Eduardo and BHA ...

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 ...