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 ...

    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 ...

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 ...

  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 ...

  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 ...