Rule 1 Outdoors

Cold water. Wild trout. A perfect day on the Gallatin.

There’s something special about standing in a Newfoundland river with salmon on your mind.

One perfect release… and then another brown trout appeared out of nowhere.

Moments like this are a reminder of why catch-and-release matters. Watching a healthy fish swim away is rewarding enough but seeing it rejoin another wild trout makes it even better.

That’s what it’s all about.

🎣🐟

This cream cheese & jalapeño stuffed backstrap is unbelievably good. 🦌

Recipe:
• 1 venison backstrap
• 8 oz cream cheese (softened)
• 2 fresh jalapeños, diced (remove the seeds for less heat)
• 6–8 slices of bacon
• Your favorite BBQ rub or steak seasoning

Directions:

1. Butterfly the backstrap lengthwise.
2. Mix the cream cheese and diced jalapeños.
3. Spread the mixture inside the backstrap and roll it back together.
4. Wrap tightly with bacon and secure with toothpicks.
5. Season generously on all sides.
6. Smoke or grill at 250°F until the internal temperature reaches 125–130°F.
7. Sear over high heat for 1–2 minutes per side.
8. Let it rest for 10 minutes, then slice and enjoy.

Save this recipe for deer season you’ll want to make it again.

Checking cameras. Clearing trails. Getting ready for what’s coming.

Whitetail Weekly. 🦌

We pulled cameras this week and a few bucks are starting to separate themselves from the pack. Antlers are growing, patterns are forming, and deer season is getting closer every day.

Which buck are you hanging a tag on this fall? 👇

Montana has a way of making you forget everything else.

Just you, the river, and wild trout.

Counting down the days until we’re back in the trees.

Back where it belongs. Until next time!

September is earned in June. 🏹 Who else is shooting every day?