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Explore Big Sky

For Explore Big Sky, the Back 40 is a resource: a place where we can delve into subjects and ask experts to share their knowledge. Topics include regional history, profiles of local artists and musicians, snow and avalanche education, how-to pieces for traditional or outdoor skills, and science. Noun: wild or rough terrain adjacent to a developed area Origin: shortened form of “back 40 acres”

Recipe: “Sloppy Does” By Ryan Newhouse As hunting season progresses, and I feel ever so much closer to bringing home a nice plump deer or elk, I’ve been trying to go through my stash of canned venison from last year. Hands-down, my favorite dish to prepare with canned venison stew chunks (which fall apart at the touch of a fork) is “Sloppy Does.” So, dust off a quart jar of a previous season’s deer or elk and be ready to eat in five minutes. This is a great go-to for quick dinners or one-pot campsite grub. If you don’t have any canned venison hanging around, ground beef or venison browned in a pan would also work well.

Sloppy Does Ingredients: 1/4 pound bacon, chopped in small pieces 1 quart venison stew meat 1 large yellow onion, chopped 1/4 c brown sugar 1/4 c red wine vinegar 1 T ground cumin 1/4 t chili powder 2 T minced garlic 1 T prepared Dijon mustard 1/2 c ketchup 14 oz can of diced or stewed tomatoes salt and pepper to taste Directions: In a large cast iron skillet, cook bacon pieces until crispy. Drain a little of the grease (not too much!), and then add chopped onions and cook over medium heat until they’re almost clear.  In a blender, add everything else except the venison and blend until smooth.  Drain some of the water from the jar of venison, and add meat to bacon/onion mix. Heat thoroughly, until all liquids are gone and meat just starts to look “dry.” Now add the sauce from the blender, a little at a time, until you get the “sloppiness” you desire and heat through.  Garnish with grilled onions (optional) and serve on warm burger buns with your favorite sides and beverage.

Sloppy does: JTO, aka the Big Sky Town Crier, introduces the audience to “Sloppy does” on the latest episode available at Photo by Maria Wyllie

Ryan Newhouse has spent the last decade hunting, fishing and camping in the mountains of western Montana. This recipe originally appeared on his blog,


but it’s not uncivilized

Holiday SeaSon on tHe Gallatin

Indulge in a cozy holiday season escape in your warm and toasty guestroom and enjoy treats that include house-made holiday cookies prepared by Pastry Chef Liz Michaelis, and hand-crafted chocolates. Revitalize with us during this busy time of the year. Package includes: • One night stay • La Chataleine Chocolates

• Decoy Pinot Noir • House-made holiday cookies

For reservations please call (800) 937-4132 Offer is valid for stays November 1 – December 18, 2013. Rates starting from $165 per night.

PaStry Perfection witH cHef liz

Pastry Chef Liz Michaelis is ready to share her secrets with you! On Sundays in October and November join us for a series of 90 minute baking demonstrations packed with valuable “how to” tips. Reservations required 24 hours in advance. To learn more visit: • 1.800.937.4132 Five miles south of Big Sky entrance on Hwy 191

131018 ebs web  
131018 ebs web