Outdoor Kitchen

Elk, steak, cooking
Joe Romano
Charcoaled elk steak with spiced honey. Read more >>
Venison Banh Mi, Backcountry Hunters & Anglers
Julie Mackiewicz & Corey Ellis
A Montanan twist on a Vietnamese classic. After our meat's in the freezer, we all struggle with the same question: now what? There are countless ways to prepare delicious wild game, but here's one you might not have tried. Read more >>
Ground Turkey Kebabs, Bozeman, Grilling
Simon Peterson
Wild-turkey kebabs.   Read more >>
the editors
Easily prepared food for the backcountry. Some folks love to make elaborate and decadent meals when they're out in the field. For the less ambitious among you, here are some easily prepared options for your next outing.   Read more >>
Grass-Fed Beef
Barnett, Elizabeth
The skinny on grass-fed beef Read more >>
gastro gnome green chicken curry
Simon Peterson
Weighing in at 760 calories with 47 grams of protein, Gastro Gnome’s Thai Green Chicken Curry is bursting with fla Read more >>
food, nutrition, k bar, battle bar
Mike England
I thought protein bars had gone about as far as they could go—until a K-Bar from Battle Bars wound up in my pack. Read more >>
burch barrel
Chris McCarthy
To say I’m obsessed with the Burch Barrel would be an understatement. Read more >>
food, backstraps, elk meat
Topher Stritmatter
How to make hickory-seared elk tataki.It would be a damn shame to make a bad meal from an animal’s life, especially when you share it with family and friends. Elk tataki is a great meal, and a unique and meaningful way to tell the story. Read more >>
wild game recipes, jerky
Corey Hockett
After most hunting seasons, I make a batch or two of jerky, typically with elk (if I’m lucky enough to get one) and almost always flying by the seat of my pants. I’ve ground it, cut strips, dehydrated, and cooked it in the oven, but never have I felt like I’ve had a foolproof system. Read more >>
Cookbook, cooking, game
Mike England
Unlike backstraps, which require only salt and pepper to make a person sigh with sensory bliss, some wild-game cuts need more love. Even elk, if not shot cleanly or taken care of properly in field, can lose its luster. Read more >>
Cooking, poultry, cookbook
Cordelia Pryor
When you work hard for your game, there’s nothing quite as disappointing as botching the meal. This is where a good cookbook comes in. Read more >>
Cookbook, local, cooking
Jack Taylor
Combining a foundation of local ingredients with zesty elements from the kitchen of her Chinese-immigrant parents, Stella Fong provides an eclectic assortment of recipes in Flavors under the Big Sky (Arcadia, $27). Read more >>
Cookbook, sausage, cooking
Chris McCarthy
For the last several years, I’ve dabbled in making my own wild-game sausage. Read more >>
cookbook, wild game, animals, recipe
Joshua Bergan
In the crowded field of wild-game cookbooks, Eileen Clarke’s Slice of the Wild (Deep Creek Press, 2009) doesn’t immediately Read more >>
patagonia wood burning stove
Mike England
There’s something extremely satisfying about cooking over a natural fire. But when backpacking, there’s generally something extremely inconvenient, too. Read more >>
hero grill outdoor cooking
Mike England
Food cooked over charcoal tastes better—but when floating the river, or out of space in an overloaded vehicle, a gas stove is the only option, right? Read more >>
biotite campstove cooking
Simon Peterson
With the ability to turn fire into electricity, the super-slick Biolite Campstove 2 brings the caveman back to the future. Read more >>
GSI knife set cooking
Melissa Doar
If you’re not a chef, you can now pretend to be, with the GSI Outdoors Santoku Knife Set. A durable organizing case secures a 6” Read more >>
dutch oven, cooking, campfire
Simon Peterson
Cast-iron cooking over the campfire. Read more >>
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