​Recipe from Wild Gourmet

Recipe Courtesy Chef Hank Shaw 

As a Boone and Crockett fellow and Ph.D. student, Chloe Nouzille studies mountain lion ecology in South Texas through the Caesar Kleberg Wildlife Research Institute at Texas A&M University–Kingsville

By Chloe Nouzille
Printed in Fall 2024 Fair Chase Magazine

Since 1964, the Alaska Chamber’s William A. Egan Outstanding Alaskan of the Year award has been presented to an individual who has made substantial contributions of statewide significance. Boone and Crockett Board Member, John Hendrix was honored for his investment in the community, decades of contributions to Alaska’s energy sector and for the success of his natural gas company, HEX.

Backed by a Boone and Crockett Club University Programs fellowship, Jamshid Parchizadeh traveled from the bustling streets of Tehran to the rugged coast of Alaska, driven by a singular mission: to serve wildlife through science.

For Parchizadeh, the road to becoming a wildlife biologist was anything but a straight line.

North American sheep are divided into two species: Ovis dalli (thinhorned) and Ovis canadensis (bighorned). These two categories are further broken down into the four categories recognized by the Boone and Crockett Club. 

When Valerius Geist walked into a room, it didn't take long before everyone gravitated toward him.

Bioengineers are making lab-grown elk meat. It’s molecularly identical to wild meat—but are you really eating the same thing?

Elk steaks sizzle over a crackling fire. For 10,000 years, this primal cookout required three things: an elk, the skills of a hunter, and a skosh of luck.