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Old 04-24-2013, 08:13 PM
 
Location: Bozeman, Montana
1,191 posts, read 3,003,904 times
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Two Butte traditions, the Cornish pasty and
a walnut cinnamon Povitica (po-vi-TEE-tza).
Jailhouse Coffee makes Povitica all year round, not just on holidays like most people in Butte and Anaconda traditionally remember. Jailhouse Coffee is in Uptown Butte in the original jail building.
Coffe Shop - Jailhouse Coffee - Butte, MT

Making povitica
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Old 04-24-2013, 08:14 PM
 
25 posts, read 46,102 times
Reputation: 25
Quote:
Originally Posted by MontanaGyrl View Post
Take your favorite stew recipe, and instead of adding water, add the same amount of Cold Smoke ale. Makes the best gravy ever.

I'll have to try that..I love gravy. Two things you can never have enough of : Bacon and gravy lol...although maybe not together.

Thanks for the tip!
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Old 04-24-2013, 08:19 PM
 
25 posts, read 46,102 times
Reputation: 25
Quote:
Originally Posted by happiness is View Post
Two Butte traditions, the Cornish pasty and
a walnut cinnamon Povitica (po-vi-TEE-tza).
Jailhouse Coffee makes Povitica all year round, not just on holidays like most people in Butte and Anaconda traditionally remember. Jailhouse Coffee is in Uptown Butte in the original jail building.
Coffe Shop - Jailhouse Coffee - Butte, MT

Making povitica
I will make sure we make a pit stop to Jailhouse Coffee!

Thank you for sharing.
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Old 04-25-2013, 07:51 AM
 
Location: Where the mountains touch the sky
6,757 posts, read 8,587,748 times
Reputation: 14972
Fresh Blue Grouse roasted slowly with fresh homemade biscuits, real butter and homemade chokecherry jelly with a side of fried morel mushrooms, can't be beat

Hungarian partridge, ruffled grouse, Frankolin grouse all are excellent in many recipes, dusted in flour and fresh fried over a campfire is a great meal.

Ringneck pheasant is another, but just about any wild bird will dry out quickly so don't over cook or drape bacon over them in the roaster to keep in moisture.

Many people slow cook them in mushroom gravy, which is good, but can cover the flavor of the bird.

The last black bear I got I had the backstraps and hams smoked and most of the rest turned into pepperoni.

The Canadian Bacon, (backstraps) and pepperoni made the best Pizza ever!!
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