Full digital issues of the Backcountry Journal are available to BHA members. Check out a preview below, or click here to join BHA. Already a member? Click here to log in. News for Immediate ReleaseSept. 26, 2019Contact: Katie McKalip, 406-240-9262, mckalip@backcountryhunters.org  The newest issue of Backcountry Hunters & Anglers’ magazine is available today MISSOULA, Mont. – The fall issue of Backcountry Hunters & Anglers’ quarterly magazine, Backcountry ...

The U.S. Forest Service is currently in the process of developing plans that will direct the management of more than 3 million acres of your National Forest lands in Northern New Mexico for the next 20+ years. To help ensure your hunting and fishing traditions are maintained and our fish and wildlife populations remain healthy, we need you to join us in taking a quick minute to comment on the draft Carson and Santa Fe National Forest Plans. We’ve made it as easy as possible to allow you to ...

I recently invited my fellow Mo BHA board member and good buddy Frank Petraglia to come up from the city and experience a unique public land hunt that most other Missourians overlook or flat out don’t know about... Public land Sora Rail hunt. *Full disclosure though, this is a very physically challenging hunt and is virtually impossible without waders and a few good hunting dogs. The land sometimes is a stop for a few rare endangered birds, so be careful and study up on local ...

Photos by Nick Dempkowski On Sept. 21, 2019, the Utah State University collegiate club of Backcountry Hunters & Anglers hosted a Public Land Pack Out in Providence Canyon. This project was in coordination with the Logan U.S. Forest Service ranger district office to remove debris from a heavily trafficked area used for recreational shooting. Due to easy accessibility from the city, this area receives an incredibly high amount of use and unfortunately is left with a gross amount of trash as ...

The following stew is inspired by the Chilindron, Spanish Stew, by Hank Shaw, which can be found in his book Buck, Buck Moose. I’ve imparted my own twist on the dish by making the most of what’s on hand in my pantry. The real beauty of this stew is that it affords improvisation, from the type of meat and veggies you opt to use, to the variety of spices, stock, wine and carbs. Use what you have and trust that your stew will turn out great. Though I make this stew throughout the year, it seems ...