If you’re reserving stuffing for only holiday meals, you’re seriously missing out. While this dish by Field to Table contributor Wade Truong is perfect as a holiday side, it’s no less delicious at any other time of the year. There is an argument to be made that the best parts of a holiday meal are the side dishes. The turkey or ham (or both) are supposed to be the headliners, but I find myself going back for seconds and thirds of stuffing and gravy more often than the bird or the pig. The ...

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 ...

Recently, I used fresh deer heart and potatoes to create a hash that teeters on the edge of being a Colorado-themed breakfast skillet. Nonetheless, it is simple to prepare and delicious to taste. If you feel intimidated about eating heart, this recipe will ease your mind; you will enjoy the flavorful combination of potatoes, peppers, and heart. In a season filled with tradition, let this breakfast recipe be the meal you turn to when you’ve found success in the field.   Venison Heart ...

Ingredients:   2 squirrels, cleaned and pieced out (I save the ribs for stock) 2 tsp sage 1 tsp salt 2 tbsp walnut oil or pork fat 1 cup chicken or small game stock 2 tsp apple cider vinegar 5 black peppercorns 1 bay leaf 1/3 cup crushed walnuts Corn starch or flour, for the gravy   Mix together the sage and salt. Pat the squirrel dry and dust with the sage-salt mixture Mix the apple cider vinegar in with the stock. Get the walnut oil or pork fat heated in the bottom of a pressure cooker. ...

This October, BHA partnered with Filson, Benchmade Knife Company and Weston Brands to develop a four part small-game processing series. These Field To Table virtual events were developed to give new hunters the information they need to be successful in the field and the kitchen. Adam Steele of BHA's new Florida chapter kicked things off with his squirrel processing seminar. You can watch the full video of the event here. Beyond showing the viewer how to hunt and process squirrels, Adam ...

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 ...

Our first hunt of fall is usually a dove hunt. It’s usually about 100 degrees, and the days never seem to end. It’s a stark juxtaposition to what the conditions will be like in a few months. To us, a dove hunt is a warmup for the struggle season ahead. Even so, it yields some of the best, albeit small, meat of the season. We process and cook almost all our doves in the same manner – plucked whole and grilled. There’s not a lot of room for improvement over doves cooked over direct, smoky ...

Spring in Montana brings many incredible things. Hitting the mountains for sheds, the streams for fresh fish, and chasing turkeys are on the top of my list. Sometimes though, the quarry is a little harder to find as it roams the countryside looking to put back on the weight lost during the long winter. Spring bear hunting is not only an amazing way to spend the weekends and easily combined with the aforementioned activities; it is also valuable preparation for fall. The archery elk season ...

Reheated leftover venison steak is like leftover fish or Chinese food. It never tastes the same. Actually, it’s exactly what wild game cooks try their hardest to avoid, and that is overcooked, gray, lifeless meat. That is the nature of reheating food, which is why I try not to cook more venison than could be eaten in one sitting. Unfortunately, I do miscalculate from time to time, and then I’m left with the decision of giving it to the dog or suffering through it myself. Fortunately, all ...

As the tide slowly rolled into Yaquina Bay I looked down at my bucket in contempt. This was not the plan. This was not the plan at all. The three of us, my long-time co-conspirator Ryan, and my middle son Cameron, had been digging for the better part of an hour and had about a dozen clams between us. I had managed to find a small number of immature gaper clams, all about four inches across, while Ryan and Cameron had gathered up a decent number of cockles. Our efforts were extreme and our ...