Mountain Bikers and Runners will have a challenging, as well as beautiful tour of the Turtles on the paved roads all the way to Lake Metigoshe. Once at Lake Metigoshe, hook up with our new biking trails that wind around the lake. These paved trails were designed exclusively for biking, roller-blading, walking running. No motorized vehicles are allowed. It's a great way to spend the day with the family. For those wanting a little more distance, the International Peace Garden, would make a wonderful destination. This 2400-acre botanical garden was built as a tribute to peace and friendship between Canada and the United States. Lake Metigoshe State Park is located 14 miles northeast of Bottineau. Visitors may enjoy the Old Oak National Recreation Trail, a 3-mile, self-guided nature trail, and a short boardwalk trail comprised of both marsh and wooded habitat. There are new hiking and biking trails along Highway 5 in Bottineau. Snowmobilers can literally step off the front porch of Homestead lodge and ride for miles. Winding trails that cut through the woods and over hills are everywhere. There are approximately 400 miles of groomed trails throughout the area. We can provide you with maps of the trails and a local guide can be arranged to take you on a tour of the hills. Flatland Trailblazers Snowmobile Club 2001 From Fessenden, ND. DOWNHILL SKIING SNOWBOARDING. Homestead Lodge is located only 10 minutes from Bottineau Winter Park. For more information check them out at. Miles of cross-country ski trails are located in the Turtle Mountain area. Whether you prefer a challenging trek or a leisurely glide through the woods, the choices are endless. Lake Metigoshe State Park has over 12 miles of groomed and double-tracked ski trails.

THE BUILDING NOW KNOWN AS HOMESTEAD LODGE, WAS ONCE USED TO STORE GRAIN ON THE FARM. WE HAVE CONVERTED IT INTO A BEAUTIFUL RETREAT, WHILE MAINTAINING THE ORGINAL INTEGRITY OF THE BUILDING ITSELF. EACH OF THE FIVE GUEST ROOMS HAS ITS OWN UNIQUE FLAVOR OF THE NORTH COUNTRY, WITH A PICTURESQUE VIEW OUT OF EVERY WINDOW. There is even a herd of bison that can be seen from the porch! FULL KITCHEN WHERE YOU CAN PREPARE YOUR OWN MEALS. LIVING ROOM TO UNWIND AT THE END OF THE DAY AND REFLECT ON THE DAYS ADVENTURES WITH FRIENDS. AFTER A DAY AT PLAY, RELAX ON THE FRONT PORCH OR ENJOY OUR GARDEN PATIO WHERE YOU CAN GRILL YOUR MEAL WHILE ENJOYING THE PEACE AND TRANQUILITY OF THE COUNTRY. Room rates range from $45 to $90 per night/ per room based on single or double occupancy. We offer whole lodge bookings from $250-$300 with full occupancy at 15 people. All rooms have access to a full kitchen 24 hours a day. All reservations require a 50% deposit and must be confirmed. We have a 7 day cancellation policy or deposit is non-refundable. We also offer ski,snowmobile and hunting packages. Major credit cards accepted. We are a smoke FREE facility. Call for more complete pricing for rooms. CALL FOR RESERVATIONS TOLL FREE 1-888-595-8984. Our lodge was established in 2000. Click on the links below to see the inside:

The bathroom on the main floor is handicapped accessable. there are two toilets, two sinks and two showers. The showers are in separate rooms with locking doors. All towels and linens are provided. The bathroom on the upper level is smaller and more private. This bathroom is located just off the two rooms upstairs. Cleaning Services- We change bedding every third day. If you would like your bed made each day and room straightened, this service is available for an extra charge.

THERE IS SOMETHING HERE FOR EVERYONE. WE ARE LOCATED IN AN AREA WHERE THERE IS AN ABUNDANCE OF WATER AND FOOD AS WELL AS NATURAL COVER FOR OUR GAME ANIMALS. WE ARE LOCATED ON THE CENTRAL FLYWAY FOR CANADIAN HONKERS AND SNOWGEESE. OUR LODGE SITS BETWEEN LORDS LAKE REFUGE AND J. CLARK SALYER REFUGE. THE WHITE-TAILED DEER IS PLENTIFUL IN THIS AREA OF THE STATE. RECENT YEARS HAVE SEEN INCREASES IN THE DEER POPULATION. HERE, YOU HAVE A CHOICE. YOU CAN HUNT THE HEAVILY WOODED TURTLE MOUNTAINS, OR WORK THE PRAIRIE WHERE DEER HAVE FATTENED THEMSELVES ON GRAIN. WE HAVE LARGE POPULATIONS OF SHARP-TAILED GROUSE, HUNGARIAN PARTRIDGE, AND RUFFED GROUSE. HOMESTEAD LODGE IS LOCATED MINUTES AWAY FROM CARBURY DAM, LAKE METIGOSHE, STRAWBERRY LAKE, LONG LAKE, PELICAN LAKE, AND THE LIST GOES ON. RAINBOW TROUT, WALLEYE, PERCH, AND NORTHERN PIKE ARE IN GREAT ABUNDANCE IN THE TURTLE MOUNTAIN LAKE AREA. VARIETY, ITS HERE IN NORTH DAKOTA, ITS HERE AT HOMESTEAD LODGE. SEPTEMBER -MORNING DOVES AND SHARP-TAILED GROUSE TO HUNGARIAN PARTRIDGE AND RUFFED GROUSE. AN EVENING IN A TREE STAND WAITING FOR THE TROPHY BUCK TO STUBBLE AT SUNRISE WAITING FOR THE FLIGHTS OF THE SANDHILL CRANE. OCTOBER -DUCKS AT DAWN OVER A PRAIRIE MARSH, CANADIAN AND SNOW GEESE DROPPING IN FOR BREAKFAST WITH YOUR DECOYS, AND PHEASANT SOUNDING THE ALARM AS THEY LIFT OUT OF THE CRP. NOVEMBER -GUN SEASON IS ON FOR MULE AND WHITETAIL DEER AND THOSE CANADIAN AND SNOW GEESE ARE STILL MOVING IN. DECEMBER -ITS NOT OVER YET, THOSE FOX AND COYOTE ARE CALLING. There is a heated game cleaning station about five minutes away in Bottineau! IF YOU HAVE THE TIME, WE HAVE THE PLACE TO MAKE IT HAPPEN WHATEVER THE SEASON ­ HOMESTEAD'S THE REASON. Recreational Activities

These are a few of our favorite recipes, Bon Appetit! Prep Time: approx. 20 Minutes Cook Time: approx. 45 Minutes Makes 6 servings. Ingredients 1 (6 ounce) package dry bread stuffing mix 4 tablespoons butter, melted 1 1/2 cups hot water 1 (10.5 ounce) can chicken gravy 1 pound cooked pheasant, cubed 1 (16 ounce) package frozen mixed vegetables 1/4 teaspoon dried thyme. Directions Preheat oven to 350 degrees F (175 degrees C). In a large bowl, combine the seasoning packet from the stuffing mix with the butter and water. Stir in the stuffing crumbs until all the liquid is absorbed. In a separate 2 quart casserole dish, combine the gravy, pheasant, vegetables and thyme. Stir all together well, then spoon the stuffing mix over the top. Bake at 350 degrees F (175 degrees C) for 45 minutes, or until hot and bubbly.. Prep Time: approx. 20 Minutes Cook Time: approx. 15 Minutes Makes 4 to 6 servings. Ingredients 2 pounds pheasant breast, cut into strips 1 teaspoon meat tenderizer 1 cup all-purpose flour seasoned salt and pepper to taste 1/2 cup dry potato flakes 1/2 (16 ounce) package buttery round crackers, crushed 1 egg 1/2 cup milk. Directions Preheat a deep fryer for 375 to 400 degrees F (190 to 200 degrees C). Sprinkle the pheasant meat with meat tenderizer and pound lightly with a mallet to make all the pieces uniform and the same thickness. Using a medium bowl, combine the flour, seasoned salt, pepper, potato flakes and crushed cracker crumbs. Mix well and set aside. In a separate medium bowl, combine the egg and the milk and whisk until smooth. Dip the pheasant meat strips into the egg mixture then dredge each strip into the flour mixture. Coat well and thoroughly and lay out on a plate so the strips can be easily transferred to the deep fryer. Place the strips in a deep fryer set at 375 to 400 degrees F (190 to 200 degrees C) until golden brown. (Note: You can also pan fry these in a skillet over medium high to high heat with 1 cup oil for pan frying, but you may need to flip them if they are not submerged in oil.). Prep Time: approx. 10 Minutes Cook Time: approx. 1 Hour Makes 2 to 4 servings. Ingredients 2 pounds venison (deer meat) 2 teaspoons cracked black pepper 2 teaspoons course salt 1 tablespoon unsalted butter. Season venison steaks with pepper and salt. Melt butter in a small saucepan over low heat; skim off solids (the 'milky' substance that forms) and discard. Transfer butter to a large skillet and heat over high heat. Saute venison steaks in skillet for about 3 minutes each side, then reduce heat to medium and cook for about 10 minutes each side for rare steaks, 15 minutes each side for medium. Remove from heat and let stand for 2 to 3 minutes before slicing into long strips. Serve immediately. Prep Time: approx. 25 Minutes Cook Time: approx. 2 Hours 20 Minutes Makes 6 servings. Ingredients 2 pounds ground venison 1 onion, chopped 1 parsnip, sliced 3 potatoes, cubed 3 carrots, sliced 1/2 rutabegas peeled and cubed 1 (16 ounce) can whole peeled tomatoes, with liquid 3 cubes beef bouillon cube 3 cups water 1/2 medium head cabbage, coarsely chopped 1 bay leaf 1/2 teaspoon dried oregano 1 teaspoon salt 1/2 teaspoon ground black pepper. Brown meat and onions. Add the rest of the ingredients and simmer 1-2 hours. Prep Time: approx. 20 Minutes Cook Time: approx. 1 Hour Makes 6 to 8 servings. Ingredients 4 tablespoons butter, unsalted 1 red onion, chopped 4 cloves garlic, minced 4 tablespoons dark brown sugar 3 cups red wine 4 tablespoons red wine vinegar 4 tablespoons tomato paste 4 cups chicken stock 1 teaspoon ground cumin 1/2 teaspoon cayenne pepper 1/2 teaspoon chili powder 2 tablespoons chopped fresh cilantro salt to taste 4 tablespoons canola oil 10 slices cooked bacon, diced 2 pounds venison stew meat, cubed 2 cups black beans, cooked and drained. Melt the butter in a large pot over medium heat. Stir in the onion and garlic, and saute for 3 to 4 minutes. Stir in the brown sugar and saute for 2 to 3 more minutes. Then stir in the red wine, vinegar, tomato paste, chicken stock, cumin, cayenne pepper, chili powder, cilantro and salt. Simmer for 30 to 35 minutes, or until the mixture is reduced by about half. Meanwhile, heat the oil in a large skillet over medium-high heat. Stir in the bacon and fry for 3 to 4 minutes, or until the bacon is browned. Move the bacon to one side of the skillet and add the venison to the empty side of the skillet. Season the meat with salt to taste and saute the meat for 15 minutes, or until well browned. Stir in the beans and toss all together. Transfer this mixture to the simmering pot. Mix everything together thoroughly and let simmer for about 20 more minutes. Prep Time: approx. 10 Minutes Cook Time: approx. 1 Hour Makes 4 to 6 servings. Ingredients 1 (4 pound) wild duck, whole salt and pepper to taste 1 teaspoon poultry seasoning 1/2 tablespoon butter 3 tablespoons chopped onion 5 stalks celery, chopped 3 cups peeled, cored and chopped apple 3 cups corn bread crumbs 1 tablespoon olive oil. Rinse duck and pat dry; rub with salt, pepper and poultry seasoning. Melt butter in a small skillet over medium heat. Once melted, saute onion and celery until tender. In a medium bowl, combine saute mixture, apple and bread crumbs and mix together to make stuffing (if necessary, add a little water to moisten). Preheat oven to 350 degrees F (175 degrees C). Stuff duck and sew securely. Rub outside of bird lightly with oil and place in a shallow roasting pan or 9x13-inch baking dish. Bake at 350 degrees F (175 degrees C) for about 60 minutes, or until completely tender and juices run clear.

 Luggage storage
 Credit cards accepted
 Facsimile services
 Heating
 Kitchen
 Smoke-free guest rooms
 Parking lot
 Private park, garden, courtyard
 Quiet surroundings
 Fridge
 Private/Ensuite bathroom
 Tea and coffee making facilities
 Phone at reception
 Patio, summer terrace
 Common room with a TV set