Who is ready for Thanksgiving? I just returned from The Resort at Paws Up where everything is amazing. Food, wine, horseback riding, ATV rides, clay shooting, fly fishing, hiking, running, biking, spa and super wonderful people and customer service. I had a sample of what they’ll be serving up on their Thanksgiving menu so take a look. If you don’t have Thanksgiving plans yet, what are you waiting for?
House Made Bites
Hutterite Duck Prosciutto, Cured Olives, Pickled Hutterite Vegetables, Bitterroot Organic Cured Tomatoes, Tucker Farms Cheese, Amaranth, Quinoa Granola, New Zealand Spinach, 50 year Balsamic and Organic Olive Oil
Deluge Farms Pumpkin Bisque, Ginger Chantilly, Cinnamon Pemmican, Smoked Trout, Chives
Roasted Crabapple and Diver Scallop, Candied Yam Shoestrings, Beet Syrup, Beet Chips, Beet Caviar
Stone Crab, Preserved Lemon Butter, Picante Pepper Emulsion, Tobacco Onions
Waygu Carpaccio, Walnut and Fig Chutney, Flat Head Cherry Syrup, Shaved Truffle, House Made Cracker
Salads and Sides
Sweet Potato Pie, House Made Fluff, Vietnamese Cinnamon, Maple Bacon Brown Butter
House Made Cranberry Relish
Black Pepper Green Beans, Grandma Jones Recipe
Hutterite Bacon Smothered Brussels Sprouts
Whipped Potatoes, Butter, Cream, Salt and Pepper-That’s it
Candied Chestnut Dressing, Organic Wheat Montana Breads, Organic Vegetables, Locally Grown Sage, Hutterite Chicken Bone Broth
Caesar Salad, Garlic Parmesan Dressing, The Perfect Crouton, White Anchovies
Kale Salad, Swiss Chard, Dried Huckleberries, Cherries and Golden Raisins, Tucker Family Blue Cheese, Walnut and Honeycrisp Apple Vinaigrette
The Main Event
Hutterite Turkey Breast and Thighs, Pan Gravy with or with out Giblets
MT Natural Lamb Rack, Caramelized Shallot Lamb Glace
Bison Tenderloin, Flat Head Cherry Demi Glace
Lump Crab Stuffed Rainbow Trout, Tarragon Buerre Blanc
Mom’s Goat Cheese, Pumpkin Cheesecake and multiple seasonal selections that have been delivered to your home during the dinner hour.
The Resort at Paws Up is Montana’s premier luxury ranch resort, offering first-class adventure on a grand scale. Discretely nestled in Greenough, Montana, amidst glacier-hewn mountains, Paws Up features the legendary Blackfoot River, expansive timberland and limitless prairies. From private homes and safari-style tents to attentive, anticipatory service, getting away to the wilds of Montana has never been so civilized. The Resort features a comprehensive, sophisticated culinary program and has been recognized as one of the leading experiential destinations in America. The Resort at Paws Up truly is The Last Best Place.
Since The Resort’s June 2005 inception, the property has received over 2,000 favorable reviews. In 2016, the Resort was voted the #1 Family Resort and the #2 Destination Resort in America in USA Today and the Best Small Family Resort and Best Glamping Resort in Sunset. For more information, please visit www.pawsup.com. The Resort at Paws Up is also on Facebook and Twitter (@Paws_Up).
Bison Tenderloin with Cherry Port Reduction
1 pound bison tenderloin, sliced into 4-ounce portions
2 tablespoons grapeseed or canola oil
Salt and pepper to taste
8 ounces Port, Ruby Red
4 ounces fresh cherries (*see note above)
1. In a large skillet sear tenderloin in hot oil over medium-high heat. Season tenderloin with salt and pepper; cook until medium-rare, turning often until all sides are even, about 7 to 8 minutes or until desired degree of doneness.
2. Simmer port and cherries over medium-low heat 45 minutes to 1 hour, until it becomes a syrupy consistency. Don't overcook it as it can scorch very quickly. Serve tenderloin with Port Reduction.