After working a year-round "career" job for about 8 years before moving to the Big Sky State, the idea of being a trout bum for three weeks in the Springtime was what I used to dream about.  With all of the great fly-fishing options around the state; the month of April flew by getting the chance to fish the mighty Missouri River, the Beaverhead River, Rock Creek and the Blackfoot River.  The journey around the state was highlighted by epic fishing, a stop in Missoula for the 2013 Orvis Guide Rendezvous and weather ranging from sunshine and 65 degree afternoons to snowy days and frozen guides on the fly rod.  Before the summer season ramps up, we can still look forward to our local small streams and the Yellowstone National Park fishing season, both opening in the coming weeks.  Before I know it the off-season will be over and my list of waters in the big sky country to explore will continue to grow.

Enjoy this recipe created by Chef George here at Lone Mountain Ranch - Braised Bison Short Ribs with Kamut and Morel Mushrooms

While Morel mushrooms may be quite expensive, with a few quick google searches you can go out and forage your own!  With the arrival of warmer weather and waning snow, Mother’s Day Weekend is the perfect time of year to start hunting for these earthy, delicious treats.  Morels especially like to grow where there has been a forest fire within the last year.  Make sure to read up on how to identify a proper and healthy mushrooms before deciding to eat any.  Foraging can be a great way to spend a beautiful spring day.  Bring the whole family, especially Mom!

FROM THE LONE MOUNTAIN RANCH KITCHEN:

Ingredients:

2 Lbs. Bison Short Ribs
3 Carrots
2 Ribs of Celery
5 Large Onions
2 Cups Kamut Berries Soaked Overnight
¼ Cup White Wine
1 Quart Beef Stock
½ Quart Dark Beer
1 lb. Fresh Morel Mushrooms
1 Large Bunch of Fresh Thyme
3 Bay Leaves
1 Sprig of Rosemary
Salt and Pepper

Procedure:  Pre-heat your oven to 325 degrees Fahrenheit. Peel the carrots and slice them in half, length wise.  Peel the onions and cut in half, through the stem, leaving the stem intact.  Cut the celery in half, length wise.  Season the short ribs generously. 

Next, heat a cast iron skillet or any heavy bottomed pan with a thin layer of vegetable oil on medium high heat.  When the oil is hot, carefully place the short ribs in the pan, being careful not to over crowd.  It is very important to not move the short ribs once they are down.  After 2-3 minutes, flip the ribs to check for a good sear.  You are looking for a rich and dark caramelization.  Once all of the ribs are seared, place into a dutch oven, or any tall sided pot or roasting pan. 

Next, drain the excess fat from the skillet, leaving a small amount.  On medium high heat, sear the onions and carrots.  Again, you are looking for a deep caramelization.  Once this is done, remove the carrots and onions and add all but one of each to the pot with the ribs.  Also add all but one rib of celery.  Next, add the beer to the hot skillet.  Using a wooden spoon, scrape up all of the pan drippings.  Next, add the beer and beef stock to the pot with the ribs. The ribs and vegetables should be at least ¾ covered by the liquid.  Add the bay leaves and herbs.  Bring the pot to a simmer on the stovetop on medium heat.  Next, cover the ribs with foil or parchment paper and place in the oven.  Cook for 6-8 hours or until the ribs are just about to fall off the bone.  In the last hour of the braising process, add the morel mushrooms to the pot. 

For the kamut, place a tall sided pot on the stove top and add the kamut and water in a 2-1 ratio.  Next, add the white wine and the carrots, onions, and celery you set aside earlier.   Also add a pinch of salt.  Bring to a boil and reduce heat to a simmer.  Cook for 90 minutes or until tender. Drain the kamut and pick out the vegetables.  Once the ribs come out of the oven, strain some of the braising liquid and reduce on the stove for a delicious sauce.  Plate the kamut on the bottom of a wide bowl.  Next, place the short rib on top of the kamut and neatly arrange the mushrooms around the perimeter.  Enjoy!

Serves 4.

Bears: 2; Elk on the ranch: 60+ the Small Rag Horn Bull with only 1 Antler; Mule Deer: 10 or so; Moose: 4; Bison: hundreds of cows and newborn calves!  This is my total for the day in the Yellowstone ecosystem.  Yes, the day, not the year.   The local wildlife is coming out of winter’s deep freeze and enjoying the sunshine, sprouting grasses, and the longer days just like me.  Robins, mountain bluebirds, and red tail hawks returning to Big Sky always tell me that spring is here.

Don’t get me wrong-I’m still not done skiing.  There nothing quite like skate skiing on top of a dense snowpack flying over the crust and through the trees like a bird under sunny cobalt blue skies.  We are done grooming the trails, but there are still lots of K’s to be skied.  Several criteria have to evolve for the crust skiing to be optimal.  One, there must be lots of snow and this year we have 96% of our normal snowpack, so we’re good to go.  Two, the weather needs to be in a warm, sunny days, cold nights, and high pressure cycle.  That allows the layers of the snowpack to consolidate and solidify with the cold nights.  Three, the nights must be really cold, below 20 is best, freezing the top layer into an unbreakable crust that can support a skier skating anywhere without punching through to the softer layer underneath. 

Crust cruising we call it and it is some of the best skiing ever.  Hero skiing.  The crust allows you to go fast, really fast, without much effort.  You can explore anywhere you want because where ever there is crust, there is a place to ski.  How is this different you ask?  Well, a groomed trail across powder snow leaves a beautifully packed area for skating.  As soon as you venture off of the groomed you are likely to sink into powder up to your hips, making for very challenging or impossible skating. 

One of the favorite places to crust cruise encompasses skiing along a meandering, clear river, and keeping track of the snow bridges, going through forests growing since the 1988 Yellowstone fires, and flying across open rolling, meadows making a 12 mile loop.  This place is also a favorite place for sand hill cranes to nest.  Their prehistoric sounding call is our signal that they have returned.  We respect their need for space and quiet and give it to them.

Today was an incredible day.  Not only was I in a wild place with gorgeous wide open spaces. I am surrounded by habitats that support all kinds of wildlife big and small, and I got to go skiing.  How lucky is that?

We are learning that just because the calendar says “Spring” does not mean our Montana weather will cooperate.  We’ve had 10 days of snow and you can still ski our upper trails.  But summer is coming!

Also coming on July 3^rd is:  “A fiery horse with the speed of light, a cloud of dust and a hearty "Hi Yo Silver!" Return with us now to those thrilling days of yesteryear. The ______ rides again!” 

If you can fill in the blanks, I can pretty well guess your age.  From September 1949 to June of 1957 the Lone Ranger was a Saturday morning staple of kids across the US.  Along with Hopalong Cassidy, the Cisco Kid and Sky King they fired the imagination and branded the west and cowboys into the minds and hearts of the baby-boomers. 

Lone Mountain and other western guest ranches owe much of our success over the last 50 years to the dreams and desires those TV shows implanted in their viewers.   I’m not sure the new Lone Ranger with Johnny Depp and Armie Hammer will inspire a new generation to “go west” but Karen and I want to invite you to “return with us now” for a thrilling summer vacation at Lone Mountain Ranch.

Lisa Marie has her kids counselors fired up to entertain, educate and enthrall your children; Patrick and his wranglers are itchin’ to show you the Spanish Peaks from the back of a horse; Denise and her naturalists are ready to amaze, amuse and astound you as they unlock the secrets of the Yellowstone eco-system; and not to be forgotten, Chef George has rounded up a kitchen crew that is ready to delight, dazzle and develop your appetite for our Montana cuisine. 

Karen and I are again thrilled to act as your hosts at a place we have come to love and now call home.  So, get out your calendars, hold a family “huddle” and then give us a call.  Elaine and Mallory would love to answer any questions and reserve that special cabin just for you. 

“Hi Yo Silver,”

Bob and Karen Foster

Manager’s Special:  Receive 15% off our Peak Season rates for either August 3-10 or 17-24, 2013.  Reservations must be made and deposit received by May 3, 2013.  Offer is based on double occupancy and space availability.  Must mention this at the time of booking.