I am lucky enough to live on enough land that I can hunt out of my back door. Most years, I take a white-tailed doe out there to help fill the freezer. Being able to drag a deer out whole instead of packing it out on my back for a few miles lets me be a little more creative when I butcher. Last year, I decided to experiment a bit and butchered one of the backstraps as bone-in chops. I set them in my freezer for a special occasion. Then, during the spring I was lucky again, and won a Burch ...

July in Missoula is characterized by days floating the three major rivers that run through town; the Clark Fork, the Bitterroot, or the infamous Blackfoot, and evenings spent attending concerts at the Kettlehouse Amphitheater or downtown at Big Dipper Ice Cream. One particular float trip with an impromptu visit by a BHA collegiate club member will continue to serve as a reminder to me of what we already knew--community is the secret sauce of BHA. North Carolina State University club ...

Cold Summer Noodles is a great field to table option for those who are harvesting their own meat and growing a lot of their own seasonal produce. The salad itself is cool and refreshing, plus it's versatile for any ingredients. Add what you have in your refrigerator or what's exploding in your garden that week - it'll be delicious covered in this dressing. I love this recipe in the summer when it's too hot to cook inside. I'll trade a lot of chopping for not having to turn my stove on in ...

Photo by Aaron Agosto   Greg Kvale and Pete Kvale, from BHA's Minnesota chapter, wowed the judges for the second straight year during the Wild Game Cookoff at the 2022 Rendezvous in Missoula, Montana. This year the magic came from their "Boundary Waters Canoe Area Wilderness Breakfast," which included a Chaga Rose Hip Maple Tea, Norsky Wild Rice Pancakes, Blueberry Port Compote, Corned Venison Wild Rice Hash, Pike and Walleye Fingers and a Remoulade Sauce. Here's the recipes for the winning ...

Elk Meatballs with Huckleberry-Jalapeno Jam and Labneh, Sauteed Morels and Wild Asparagus, Flathead Cherry and Huckleberry Crisp and a Midnight Forest Bourbon Cherry-Basil Smash Building relationships and connection to place is key to how and what I cook. My wild game comes from friends or my students who want to share their experiences with me. Most of my Wild Game Cookoff menu was foraged or grown by my family, or the same market vendor I’ve been going to since I was a kid. Finding and ...