A stay at Forrester's Bighorn River Resort goes beyond all-inclusive.
Stay in one of our comfortable cabins or in the lodge, and wake up each morning to an unbeatable breakfast spread. Forrester's has become quite famous for Francine's blueberry pancakes, honey-cured, thick-cut bacon and of course the specialty blend of organic coffee. A continental breakfast is also available for guests who prefer a lighter fare. After breakfast, walk outside for your morning greeting from the Bighorn River because only Forrester's is located right on the water.
Our rare riverside locale and pristine surroundings have proven to hold endless sporting opportunities and yield lifetime memories. After a day spent taking on the trout or walking the field, you'll return to our handcrafted log lodge, featuring a river-stone fireplace, Orvis Pro Shop, cigar loft and a gourmet dining room to indulge in Francine's acclaimed cuisine once more. Return to your cabin with all the comforts of home including wireless Internet, just in case you want to connect with the "real world." With every moment you spend with us, Nick and Francine make sure they hold up their end of the bargain to keep Montana's promises.
About the Cuisine:
The collection of featured dishes below represents some of our guests' favorite menus. Francine and our other chefs have graciously shared one of their recipes with you. We pride ourselves greatly on our unique cuisine and we hope to pique your curiosity about all of our specialties. We are also pleased to announce another culinary project in the works. For over 10 years now, Francine has been talking about publishing a cookbook, and much to our guests' delight, she is working on one right now.
Each night at dinner, our guests are greeted with a card announcing the evening meal. Here are a few samples.
Recipes
Roast Breast of Pheasant With an Essence of Sage
4 pheasant breasts boned
1 tbsp. fresh or dry sage, crushed
2 tbsp. sugar
1 1/2 tsp. white pepper
1 tsp. salt
1 tsp. fresh or dry thyme, crushed
1/2 tsp. dried coriander
1/4 tsp. cayenne
1/2 cup clarified butter
1/2 cup cognac
2 tbsp. demi-glace
1 1/2 cup organic chicken or pheasant stock
Preheat oven to 350. Mix all fresh and dry herbs and spices plus the sugar, salt and pepper together in a bowl. This will be the rub for the bird breasts. Heat a cast-iron skillet gradually with 1/4 cup of the clarified butter, careful not to let it become too hot. If you burn the butter, throw it away and start over. Remove excess moisture from the breasts with paper towel, liberally dust with the seasoning rub, and place into the skillet. Saut on one side until browned then turn and brown the other side, about 1 1/2 minutes per side. Remove the meat from the skillet and reserve. The breasts will be rare at this point. You can check this by lifting the tenderloin or the supreme and looking underneath to see very pink meat. Place all sauted meat onto a sheet tray large enough to hold without stacking. Place the meat into a hot oven and continue to cook for 6-8 minutes. Meanwhile, remove any remaining fat from the saut pan, cool slightly and deglaze with good quality cognac, scraping pan to loosen flavoring from the bottom. Add the demi-glace and the poultry stock. Reduce this by 1/2 and strain into a smaller saucepan. At this point, taste the brown sauce to see if you like the flavor. Optional: You can add some heavy cream and cook again slightly to thicken. For a sweet sauce, you can also add some chokecherry or other fruit syrup.
Place the finished breast on a platter and pour a little sauce over the meat, reserving some for the side. Garnish with fresh sage sprigs.
Pheasant stock is very light so you may prefer the chicken stock, as it will have the fullest flavor.
If you cannot find the demi-glace it in the market, purchase at least one box of organic beef broth and reduce to 1/2 cup.
Coconut Creme Brule
3 cups canned coconut milk
6 tbsp. sugar
1 tsp. vanilla
6 egg yolks
Extra granulated sugar for dusting the tops.
Preheat oven to 325. Heat the coconut milk over medium heat until scalded. Combine sugar, vanilla and egg yolk, and whisk until light yellow in color and very thick. Carefully mix 1/4 of the hot coconut milk into the egg mixture. Continue slowly until all of the milk has been incorporated into the eggs. Fill 6 single-serving, oven-proof ramekins equally with the egg mixture. Place ramekins into a cake pan and fill the pan with enough hot water to reach half way on the ramekins. Place the pan into the preheated oven and bake for 40-50 minutes, or until the crme does not look like liquid in the center when you jiggle the pan. When done, remove the ramekins from the water bath, and place in the refrigerator for at least two hours until serving.
Slightly before serving time, lightly cover the tops with granulated sugar and place under a broiler until the sugar melts. It will turn light brown. Do not burn the sugar!
