Riding through the ranch Elk Preserve is always special this time of year. With a few cooler days, and fall on the horizon, the bull elk have started to bugle occasionally. If you have never experienced this sound echoing through the woods while on a ride, it is truly something to remember. Here is one of the preserves big ol’ bulls starting to feel pretty confident in himself.

Check out the video shot here at Flathead Lake Lodge!

4th of July Parade 2010

Even thought it wasn’t the 85 degree 4th of July of the last few years, the Lodge fire trucks still made sure the crowd was cooled off.

There is still time...you could be here this summer!

Summer is just kicking off and what better way to enjoy a long weekend than with the family in beautiful Montana!

Echo Lake and the Swan Mountains

This photo of Echo Lake and the Swan Mountains was taken by Laine Averil last week while flying around the valley with Austin Aviation. The Lodge is excited to offer this new Helicopter Tour activity to guests through out the summer. Austin Aviation is sure to offer guests a truly unique view of the Flathead Valley and the ‘Crown of the Continent’ ecosystem that includes Glacier National Park and the Great Bear, Scape Goat, and Bob Marshall Wildernesses.

Look for Austin at Monday morning ‘Sign Ups’ throughout the summer!

Austin Aviation

It is great to see Fred back sculpting and all of us at Flathead Lake Lodge wish him the best. For more information on his bronzes and other art work, feel free to call 406.837.0011

The Gentle Giants

Turn and Burn

We’re excited to congradulate Averill family member, Quindee on finishing 6th overall in the Big Sky Region of College Rodeo, competing for Montana State University. In just her first semester of College Rodeo, Quindee and her horse Buster finished 6th in the region competing in barrel racing and just missed qualifying for Nationals. Congradulations, and we are looking forward to watching you again in the fall!

ps. when you are at the Lodge this summer, tell her you would like a little barrel racing lesson…

Check out this article in the Daily Interlake about another local angler.

The woulda-shoulda-coulda been North American Record

Well…Chase’s lack of smarts to have his fish properly weighed and recorded probably cost him the North American record for pike on a fly…but he did get the picture of the Month, so we’ll consider it a second place prize.

Serving up some Smoked Bison Lasagna

Nothing quite reminds you  it is spring in Bigfork like the abundance of food, wine, music and over-fed happy people wandering around town during the annual Taste of Bigfork. Each year the many different restaurants, bars, and wine shops put their award winning talents and dishes in front of the hungry locals  for an all day eating peruse through town.

The Lodge’s very own Chef Brian Lesyinski prepared a Smoked Buffalo Lasagna to much praise. His Recipe is below, so now the only thing to do is go whip it up and enjoy!

Smoked Buffalo Lasagna – (Serves 8…or 2 Cowboys)

Ingredients

2 yellow onions (smoked and diced)

8 tomatoes (smoked and diced)

1/2 lb all natural, grass fed ground Buffalo

3 bulbs of Garlic (smoked and diced)

1/4 c tomato paste

1/4 c chopped fresh basil

2T brown sugar

2Tchopped fresh oregano

1T fresh thyme

1/2t dried red peppers

1c tomato sauce

15 lasagna noodles

30 oz ricotta cheese

1c grated parmesan cheese

2 1/2 c smoked mozzarella

16 oz fresh spinach – (Sauteed in olive oil, cooled and chopped)

2 eggs

Salt & Pepper

Sauce

Cook buffalo in large pot over medium heat. Add smoked onion, dried red pepper, smoked garlic. Turn heat down and add smoked tomatoes, tomato paste, fresh basil, fresh oregano, thyme, brown sugar and tomato sauce.

Lasagne

Cook noodles in large pot of boiling salt waer until almost tender…about 7 minuets. Drain, cover with cold water. Combine ricotta, Parmesan, and mozzarella cheeses, spinach, salt and pepper to taste. Mix in eggs.

Drain pasta & pat dry. Spread 1/2 c sauce over bottom of 13″x9″ baking dish. Place 5 noodles overlapping to fit. Spread half of cheese & spinach mixture evenly over noodles. Spoon 1 2/2 cup sauce over cheese, spread with spatula. Repeat layering with 5 noodles, remaining cheese and spinach mixture 1 1/2 c sauce. Arrange remaining 5 noodles over sauce, spread remaining sauce over noodles and sprinkle with 1/2 cup of smoked mozzarella.

Cover with parchment paper & aluminum foil. Bake lasagna 40 min at 350 degrees. Uncover and bake until hot and bubbly…about 40 minuets. Let lasagna stand 15 min. before serving and enjoy!

Congratulations to Flathead Lake Lodge Barn Manager Mr. Jason and his lady friend & former FLL wrangler Miranda Knowles who took home a couple of custom-made saddles, purse money and the title of Champions at the Lolo Peak Wrangler Team Roping Championships.

Jason and Miranda took 1st place int he Featured Roping with a combined time of 30.26 seconds for 4 runs.

Check out their winning run in the video below…fast forward to the 9:11 mark.