BY COREY ELLIS AND JULIE MACKIEWICZ   New Mexico is known for their red and green chili. If you’ve ever lived there, or spent much time there, you know that once you start down the chili path there’s no turning back! These slightly spicy and citrusy red chili venison tacos will satisfy any chili fanatic – until your next hankering at least.  Prepare in a slow cooker, Crockpot, Instant Pot or Dutch oven   Ingredients:  1 lb. of braising meat (shank, neck, rib meat or brisket) 2 tbsp of ...

Backstory On a cold, dark January evening, the text message went something like, “Hey Leslie, how about being a dessert chef for the Field to Table dinner at the Backcountry Hunters & Anglers Rendezvous this year?” My answer was a hard “Let me think about it,” which ultimately led to a “yes.” Almost immediately I panicked; it was January and I had nothing to forage to make this dessert! So, through January and on through February friends ate many versions of what became a very solid recipe ...

  Morels are basically awesome. Mushrooms in general are, but for me, morels are especially awesome. In the woods around me, checking out areas that have previously burned after the spring rains kick in is a surefire method of success, but it takes some looking, even after you know what to look for. As with all mushrooms, I would recommend getting someone who knows what they are looking for to take you out for the first time. Mushroom nerds aren't terribly hard to find in our community, but ...

Grilled Elk Steak and Morel Sandwich with Elk Tallow Twice-Fried Frites and a Montana Bush Pilot   When I think of Montana and reflect on what it took for me to harvest an elk this year, I think of hard work, hearty meals that fill you up, and maybe a fun, surprise at the end to wrap everything up. This is a recipe that Helena Regional Leader Anne Jolliff and I made to represent the Montana Chapter in the Wild Game Cook-off during Rendezvous this year. We decided to make an ...

If you need a family-friendly recipe, here’s a dish that your kids will devour, and you’ll enjoy without much hassle in the kitchen.  Venison Quesadillas  Ingredients  - two tablespoons of olive oil  - one yellow onion chopped - one bell pepper (red, yellow, or green) chopped (or two to three jalapeños) - 2 cups of shredded cheese (Mexican blend) - two deer steaks -  8-10 flour tortillas  - fajita seasoning  Instructions  Heat a cast iron or nonstick pan over medium heat and add enough ...