Spinach, Mushroom, and Elk Sausage Quiche

In the spirit of trying to keep game recipes interesting and diverse, here’s another recipe that’s sure to wet your appetite and satisfy your hunger at any time of the day!

1 pie crust – I used Pillsbury store bought
1 pound of elk sausage
3 eggs
1 cup of fresh spinach
1 cup of sliced mushrooms
1 cup of shredded swiss cheese
2 chopped shallots
1/2 cup milk
1/2 cup half and half
Salt and pepper to taste


1.  Prepare your pie crust according to the directions

2.  Preheat oven to 350 degrees

3.  Saute  elk sausage, mushrooms, and shallots over medium high heat until sausage is cooked.  Let cool

4.  In a separate dish combine 3 eggs, milk, half and half, and salt and pepper.  Whisk together.

5.  Place elk mixture in prepared pie crust, top with half of cheese, spinach, and egg mixture.

6.  Sprinkle remaining cheese on top.

7.  Place pie dish on baking pan to catch any run-off.  Bake for 30-35 minutes or until top is golden brown.

8.  Let cool for 10 minutes.





Posted in Wild Game Recipes | 4 Comments

Warm Gnocchi with Marinated Tomatoes, Fresh Basil, and Elk Sausage

 Yes, this meal tastes as good as it sounds!

Spontaneously, and quite randomly, I was craving gnocchi.  Not the slave over it in your kitchen DIY gnocchi, but your standard buy it from the grocery store type.  I wish I had the patience right now to make gnocchi from scratch, but I would classify that as a winter activity, so I have a few more months to find the necessary patience and motivation.

This is easy.


1 package of elk sausage – I used some of our sweet italian sausage and it was abosutely perfect for this dish
1 package of gnocchi
1 package of fresh mozzarella – I used the “mozzarella pearls” and these made things even easier
1 quart of cherry or grape tomatoes
2 tablespoons of olive oil
1-2 cloves of garlic finely minced
1 tablespoon balsamic vinegar
Salt and pepper
1 bunch of fresh basil
Red pepper flakes – optional


1.  Cook the elk sausage over medium high heat – add red pepper flakes if you like a little heat
2.  While sausage cooks, halve tomatoes and toss with oil, vinegar, garlic, salt and pepper. Throw in fridge to marinate.
3. Prepare gnocchi according to directions on the box.  Note:  After the water has boiled, gnocchi only takes a few minutes to cook.
4. Wash and chop basil
5. When everything is cooked, place tomatoes and dressing in the bottom of a big bowl.  Pour hot sausage and gnocchi on top of tomatoes – this heat will cook the tomatoes just a tad.  Let sit for a minute or so.
6.  Add fresh basil and mozzarella to top of bowl and mix all ingredients together.

Enjoy with fresh baked bread from your local farmer’s market (or whatever you have on hand)!







Posted in Wild Game Recipes | Tagged | 8 Comments

Elk Roast 3 Ways! Post #1

We all have those days, weeks, or months in my case, where cooking gets a spot on the back burner.  My sense of excitement and meal creativity has been on a low simmer for quite some time now.  But with summer occasionally peaking its head out, I’m getting motivated for fresh ideas, colorful ingredients, and some good old BBQing.

It rained all weekend… poured actually.  So even with all of my new found enthusiasm, I opted for a roast and now I’m hoping to stretch it out over the next few meals.

So it begins with Elk Roast Recipe #1:  Blackberry and Balsamic Roasted Elk served with Rough Mashed Potatoes and Green Salad

For Elk Marinade
– 1 shallot
– 5 garlic cloves
– 1 tablespoon whole peppercorns
– 1 tablespoon olive oil
– 3/4 cup balsamic vinegar
– 1/2 cup red wine vinegar
– 1/2 cup water
– 2 heaping tablespoons of blackberry jam (or jam of your choice)
– salt

Place ingredients in food processor and process!

Place room temperature elk roast in crock pot
Sprinkle with salt
Pour marinade over roast
Cook on high for 4-5 hours – baste and flip every hour or so.
Note:  I prefer my roasts a little more on the well done side.  That way I can always add a little au jus for  flavor and moisture.  I also find that with elk roasts there is a tipping point, a time, where the meat goes from tough and chewy to tender (and maybe a little drier). So cook to your liking and remember that this perfect time may take a few trials to figure out.

Serve with sides of your choice!

Stay tuned for recipes #2 and #3!

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Classic Elk Tacos

The kitchen is becoming shared domain.  On Monday and Wednesday evenings I coach girls’ youth lacrosse here in Bozeman.  I know, lacrosse in Montana, how strange?!  Mark offered to prepare dinner on those nights that I’m not home until eight.  Our bi-weekly dinner conversation usually goes something like this…

Mark: “What should we have for dinner?”
Me: “Whatever you want to make.”
Mark: “I’ll make whatever you want.”
Me: (Sigh) “Ok, why don’t you make loaded baked potatoes/elk tacos/spaghetti…”
Mark: “What ingredients do I need and at what temperature should I cook everything?”
Me: “I’ll just leave everything out with a note of directions.”

Ladies, I would imagine that this is a familiar conversation.  Sorry fellas, but it’s true.

So, Mark and I had our how-to conversation.  I suggested Elk Tacos and left out the ingredients and directions he would need.

It was just past eight by the time I walked in the door.  The house was warm and the smell of spices and cooked elk filled the room.  Chopped yellow peppers, tomatoes, and avocado were spread beautifully on the table along with warm tortillas and various toppings.  Empty PBR cans were scattered about in ritual fashion and Mark and his good friend Chris admired their handy-work.  I can’t deny that I was impressed.  A warm satisfying meal after a long day, prepared by someone other than myself, is true luxury.

It was delicious!  After several rounds of compliments and thank you’s, Mark suggested that he snap a few pictures for it to be posted right here.  I emphatically agreed and he continued with his helpfulness and took some photos.  Turning away from his masterpiece, he looked at me and said, “You can call the blog, Elk Tacos, so easy your husband can do it.”  Immediately the slogan for Geico popped into my head…. and it all made sense.

For you cavemen, here are the ingredients and the directions.


Cooked ground elk or wild game – if you have ground game sausage, use that!
Taco Seasoning
1 ripe tomato
1 avocado
1/2 yellow bell pepper
Any other veggies you desire
Sour Cream
Shredded Cheese


– Open cool beverage and sip, set down
– Place ground game in skillet and cook over medium high heat
– Wash hands
– Sip beverage
– Add seasonings
– Sip beverage
– Chop veggies
– Sip beverage
– Warm tortillas in microwave
– Open a new beverage
– Place warm tortilla on plate and top with ground game and favorite veggies, salsa, cheese, and sour cream
– Fold together

ENJOY!!! (sip beverage)

Posted in Wild Game Recipes | 3 Comments

Seacat Creative Job Opening



Posted March 25, 2011

Seacat Creative Job Opening:

The mission of Seacat Creative is to capture and share the outdoor experience.

Through authentic and unproduced photographs, raw and real-time video footage, written articles, blog entries, forum submissions, and direct accounts from the field, Seacat Creative documents and embodies the story of adventure.  This story of adventure is composed of real-life characters, amazing wilderness landscapes, vital equipment, constant challenge, and always the pursuit of the experience.

Officially established in 2009, Seacat Creative grew out of a privately run photography business.  What began as a need to provide extreme and authentic photographic images to leading outdoor equipment companies, evolved into a marketing business with the purpose of telling the story behind the unique photos and the grit, determination, and essential equipment that made it all possible.  A beautiful story is incomplete without the channels in which to distribute.  Seacat Creative specializes in the documentation of outdoor experiences, coupled with identifying the most effective means of reaching our client’s target audience with the content we provide.

Social Media Manager

Job Specification:

Seacat Creative is looking for an engaging, enthusiastic Social Media Manager to facilitate a deeper participation within the growing online communities of our many clients. The Social Media Manager will be responsible for building and maintaining relationships with key members of online communities and their important influencers. The Social Media Manager will be highly collaborative and know how to ignite, facilitate, and engage in online discussions, and will possess a deep understanding of the roles of various social media channels to help foster this dialogue. This person will genuinely care about helping people, and being an active contributing member of each online community. This person will be self-driven and be able to form and drive strategy based on analysis and insights as the communities continue to grow. Most importantly the Social Media Manager will be a strong representative of Seacat Creative and each of our brand clients. This position is located in Bozeman, Montana.

Key Responsibilities:

– Develop initiatives that encourage greater engagement and investment from our brand followers

– Create customer development programs that foster an understanding of our community as it continues to grow

– Engage and motivate our most active online influencers and advocates to ensure that their input is acknowledged

– Increase community awareness of the products and services of our clients

– Become a key contributor to our outreach strategy to create, build and maintain our client’s brands off site via authentic promotion and endorsement

– Communicate community feedback to internal teams for the consideration of future programs

– Monitor, track and analyze opportunities on social media channels for our clientele

– Facilitate online conversations and events to make sure conversation and content are relevant to our brands

– Develop weekly reports for internal (Seacat Creative) use as well as for feedback for each client

– Motivate “Influencers” to write blogs, submit photo essays/videos

– Edit content specifically to benefit each client’s brand strategy

– Create, foster, and ignite networking and relationship opportunities


– 3-5 yeas experience in marketing, social media, digital media, public relations, and/or customer service

– Prior experience in developing social media campaigns

– Demonstrated experiences with social media networks and clear understanding of their tools and capabilities

– Demonstrated critical thinking and problem solving abilities

– Understanding of how to build relationships, communicate and add value to customer base through online community, blogs, forums, social networks, and other social channels

– Specific day-to-day activities could include developing social media content, managing the social media channel presence (e.g. Facebook, Twitter, blogs), and facilitating and engaging in discussions with online communities

– Plan, implement, manage, measure and report on all social media marketing efforts across a variety of social media channels

– Strong command of social monitoring and reporting tools

– Strong interpersonal and teamwork abilities

– Collaborative approach/attitude

– Excellent written and verbal communication skills

– Demonstrated ability to work collaboratively with other departments/teams

– Strong project management capabilities

– Personable and outgoing attitude

– Familiarity with writings and blogs from Social Media experts

– Avid outdoorsman/woman, hunter/angler preferred

Please send resume, cover letter, and any additional creative material to:

Seacat Creative, LLC
7 West Main St Unit 203, Ste 16
Bozeman, MT 59715





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Green Pheasant Curry at the Crockett’s

The experiences that Mark and I have with our friends and family are more meaningful and valuable to us than any tag, trip, or adventure attempted solo.

…so, when this opportunity arose, we had to jump.

On Friday morning, Mark opened his email inbox to find a message from our good friend Dan Crockett.  Dan lives in Missoula, MT and is the editor for Rocky Mountain Elk Foundation’s Bugle Magazine.  The Drive by Truckers and Heartless Bastards would be playing at the Wilma Theater there in Missoula the coming week.  Knowing that Mark was an avid fan, Dan extended an invitation to join him and his wife Liz for dinner, a lively concert, and a place to stay.  Heck yeah!  We were in!!

Glasses clinked as we cheers’ed our reunion in Missoula.  Dan was preparing a Green Curry with Pheasant and it was all hands on deck – the quickest and most enjoyable means of preparing a meal.  The pheasant had been harvested by Dan and his retrieving companion, Hula.  Like many of the Seacat meals, this would be one in which the game was seen through from harvest to consumption… the best meals there are.. in my opinion.

Conversation drifted from elk herds to fishing holes, favorite Drive by Trucker tunes to memorable concerts.  Suddenly, dinner was prepared.  It was time to fill our bellies with this amazing dish and fuel our bodies for the hours of excellent music to come.

I watched carefully and  tried to remember how Dan prepared this curry.  But like all favorites, this was one that had been prepared many times and reading, measuring, and following steps was a process long deserted.  I can tell you this, it was delicious…. chock full of cilantro, peppers, coconut milk, garlic, green curry paste, basil, ginger, and fresh from the field pheasant.  It served us well as we danced and enjoyed great music until the wee hours of the morning.

I’m in search of a great green curry recipe and I’ll likely tap Dan for this one.  In the meantime, if you have a winner you’d like to share, please don’t hesitate.  I’d love to hear about your recipe.

Here is one that I found in my only Thai cookbook.  If you are looking for a place to start, this might be it, but I warn you that it has not been Seacat tested.  Let me know if you try it, love it, hate it, or create a recipe of your own.

Green Curry with Wild Game


1 tablespoon of vegetable oil
2 garlic cloves chopped
2-3 tablespoons of Thai green curry paste
1 thai chili chopped – keep or remove seeds depending on desired level of heat
1 can of coconut milk
2/3 cup of chicken stock
Cubed or sliced wild game of your choice
1 tablespoon fish sauce
Grated rind and juice of half a lime
1 heaping tablespoon of light brown sugar
1 bell pepper chopped or sliced
1 zucchini sliced
4 tablespoons of fresh basil or cilantro to garnish
Steamed Jasmine rice


– Heat oil in a wok or large skillet
– Stir-fry garlic and thai pepper for 1-2 minutes and add curry paste, stir-fry for additional 1-2 minutes
– Add coconut milk and stock
– Bring to a boil and add game
– Reduce heat and let simmer for 15-20 minutes until game is tender
– Add zucchini and peppers for last 5 minutes
– Add fish sauce, lime rind and juice, and sugar
– Cook for 2-3 minutes until sugar has dissolved
– Garnish with basil or cilantro
– Served over steamed jasmine rice

** My apologies for the shoddy photos.  Mark and I were using his phone to get these images and they just don’t compare to those taken with our better camera.

Posted in Soups and Stews, Wild Game Recipes | Tagged | Leave a comment

Jambalaya with Antelope Sausage and Shrimp

A lot can happen in a few months and it’s been a few months since my last post.  Mark and I travel A LOT for work.  In the fall we’re road warriors… hitting the interstates, highways and onto wilderness trails chasing elk, antelope, mule deer, and whatever animal Mark has a tag for… always in pursuit of a good time and a grand adventure. The minute hunting season ends we’re hopping onto planes or back into our Tundra headed for various trade shows around the country.  I would imagine that many of you reading this post are familiar with that lifestyle… hunting, trade shows, hunt talk, sleep, more hunt talk, planning for hunts…. work??….. hunt talk.. ahhh.

Well, on occasion, life’s topic can stray from hunting…. momentarily, but always with the promise to return.  So in between conversations about bows, backpacks, adventures to Alaska, permits, gear, and hunting companions, Mark and I talked about our excitement over our growing family.  The end of August brings not only hunt preparation, but a miniature hunter in training.  What better time to have a baby than minutes before the opener of Montana Archery Elk Season!! 🙂

In short, we’re off the road and home from the trade show circuit.  Life is settling down and instead of wanting to sleep all day and eat dry toast, my appetite is back and palate ready for the familiar wholesome taste of WILD GAME.  I’ve also got a few hundred pounds of game meat in the freezer to get through in the next few months.

Here we go!!

This is a fantastic recipe for Jambalaya!  It has a rich smoky flavor, wonderful textures, and perfect consistency.  The recipe comes from the pages of Cooking Light, and other than a little added heat, it’s exactly the same.  If you are a fan of Jambalaya, I think you’ll like this one!

Ingredients: (Serves 4)

1 tablespoon of olive oil
1 chopped yellow onion
1 chopped red bell pepper
2 large cloves of garlic minced
1 package of your favorite wild game sausage (links), cut into pieces
1 cup of uncooked long-grain rice – white or brown
1 teaspoon paprika
1 teaspoon freshly ground black pepper
1 teaspoon dried oregano
1/2 teaspoon onion powder
1/2 teaspoon dried thyme
1/4 garlic salt
1 bay leaf
2 cups of low sodium chicken broth
3/4 cup of water
1 tablespoon tomato paste
1 teaspoon hot sauce – Sriracha, red pepper flakes…
1 (14.5 ounce) can of diced tomatoes, undrained
1/2 pound peeled and deveined shrimp
2 tablespoons chopped fresh parsley


–  Heat olive oil in large Dutch oven over medium-high heat
–  Add chopped onion, pepper, garlic and sausage
–  Saute 5 minutes or until veggies are tender
–  Add rice and next 7 ingredients (through bay leaf)
–  Cook 2 minutes
–  Add broth, water, tomato paste, hot pepper sauce, and diced tomatoes
–  Bring to a boil
–  Cover, reduce heat, and simmer for 20 minutes (make sure you are at a simmer or rice will not cook)
–  Add shrimp
–  Cook additional 5 minutes
–  Let stand 5 minutes
–  Discard bay leaf
–  Stir in parsley

Enjoy with cornbread, a crusty white bread, or as is!

Posted in Soups and Stews, Wild Game Recipes | Tagged , | 6 Comments