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The lodge staff is always cooking up something delicious. They are there to serve you three hearty meals a day.

Start your morning off right with a made-to-order breakfast the way you want it or just help yourself to fresh fruits and an assortment of cereals.

Then come back in for a fresh sandwich and a homemade soup at lunch time.

  • Cajun Beef Soup is a Rivett family secret you're sure to enjoy, served with a deli select sandwich and all the fixin's, everyone gets their fill!
  • Pheasant Tortilla Soup is loaded with pheasant and three cheeses and served with a beer brat on soft but toasty bun.
  • Sharon's 3-Meat Chili with prime rib, ground sirloin, and fresh pork sausage always warrants a second helping, but leave room for a heaping hot ham & cheese sandwich.

Happy hour at the preserve starts about 5:00 or whenever you decide to let the Rooster's have a rest! You'll find a great selection of beverages, and open bar that is always stocked top-shelf or make a selection of our carefully selected wine list. To keep you tied over until dinner is served the chef will serve up an assortment of appetizers including:

  • Jalapeno Cheese Venison Sausage -- Harvested right there at the preserve and processed by our nationally recognized butcher.
  • Assorted Cheeses and Crackers -- The lighter side of things.
  • Ron's Famous Pheasant Nuggets -- lightly dusted and rolled in butter until their perfect!

But save some room for dinner and dessert, you'll be pleased you did!

  1. Traditional Caesar Salad with homemade croutons
    South Dakota Raised USDA 16oz. Ribeye Steak
    Basted with secret seasonings and broiled @ 1600 degrees
    Served with Sharon's Famous Scalloped Corn & an Idaho Baked Potato
  1. Papaya Poppy-seed Wonton Salad
    Slow-cooked Pheasant Rivett Style
    You've never had pheasant like this before -- Enough said.
    Served with long grain wild rice and honey-cayenne baby carrots
  1. Colorful Mediterranean Salad
    South Dakota Raised USDA 16oz. Prime Rib
    Seasoned & cooked to perfection. It'll melt in your mouth!!
    Served with a loaded twice baked Idaho potato and crisp asparagus
  1. Huckleberry Bleu Spinach Salad
    Pheasant Carbonara over fettuccini al dente
    Breasts of Pheasant sautéed in caramelized onions, bacon and garlic
    Then gently simmered in a light homemade cream sauce
    And served over a healthy portion of hot fettuccini noodles

"Hi Ryan, I want to cook some of my birds for Christmas dinner.  Will you give me the recipe for browning them and cooking them in your famous cream sauce? Thanks!" -- Ronn Nelson

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