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hand holding a cut of venison bacon uncut covered in a white powder in front of a wood fired stove

Filson Food: Cure Your Own Venison Bacon

Before you start licking your chops imagining sitting down to venison bacon and eggs in the morning, we must disclose that this is not that kind of bacon. If you are set on the more familiar pork belly bacon though, this recipe will work just fine with some small adjustments.

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hand securing a roasted pepper being sliced with a knife central text reading

Filson Food: Basic Cut, Carve, & Processing Techniques

There are a few ingredients that every home cook should know how to properly prepare. Today professional chef Connor Gabott walks us through how to cut, carve, and process each. Head over to the Filson Journal for the full article.

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Glass with hazy golden beer and

Town Brewery & Filson Release Exclusive Tree Planting Beer

On May 21st, 2020, Town Brewery & Filson released an exclusive IPA for Ontario, Canada residents. Every can sold plants a tree through the non-profit organisation One Tree Planted.

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blueberry pancakes with crumbled walnuts on a white plate with syrup drizzling from a tin

Filson Food: Cast Iron Blueberry Pancakes

This recipe works equally well camping, as it does on a lazy weekend morning. Pancakes are pretty perfect already, but this version takes it to whole other level, topped with ice cream, homemade streusel, and spices.

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hands holding a large bone over a sheet pan with wood fired stove in background

Filson Food: Buck & Black Bear Game Stock

As a hunter, I pride myself on using as much as possible from the animals I kill. One great way to really maximize the yield from a game animal is to make a stock from the bones. The more bones the better, as far as stocks are concerned, so I will stockpile bones from multiple animals in the freezer until I am ready to make a batch of wild game stock. For this recipe, I am using a combination of bones from coastal black bear and Haida Gwaii Blacktail bucks.

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Eggs in Purgatory_Featured

Filson Food: Eggs in Purgatory

Eggs in purgatory. It’s a simple and humble dish made with few ingredients yet still delicious. Despite the limited ingredients, it’s a synch to make and easy on the wallet. If there’s any left-over sauce (you haven’t gobbled up with your bread), you can also use it for a pasta dish the next day.

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Elk heart meat taco with cilantro and avocado and cotija cheese

Filson Food: Elk Heart Tacos with Mojo de Ajo

Heart is without a doubt the most underappreciated cut of meat in any game animal. The specific game animal makes no difference; from mallard duck to Shiras moose, I would put a properly prepared heart up against any other cut of meat.

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morel mushrooms in a white bucket next to pinecones on the ground

Filson Food: Field to Table Morel Mushroom & Ricotta Appetizer

As snow melts off mountain peaks, and yellow balsamroot bloom in valleys below, it’s time to take to the woods where an elusive delicacy of the season awaits. Introducing the morel mushroom. Morels are among the most beloved of our wild fungi.

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knife cutting venison sirloin held by hand next to a hasselback potato on top of a wooden cutting board with sauce in a small bowl

Filson Food: Santa Maria Venison Sirloin

When we think of American BBQ, we tend to think of Southern BBQ: slow-cooked brisket, pulled pork, pit beans, coleslaw, etc., but there are a lot of other BBQs to be found around the U.S. Case in point, California BBQ.

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hand removing salt crust from a baked fish with lemon and herbs exposed on top of the fish skin

Filson Food: Whole Salt Crusted Fish with Horseradish Cream

Cooking in a salt crust is essentially a method of steaming, but instead of using water to steam, the salt crust holds in the natural moisture from the fish to steam itself. With the addition of herbs and citrus in the salt crust, we are effectively cooking in a flavor pressure cooker.

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dish of candied, bacon wrapped jalapeno poppers in circular metal dish

Filson Food: Roasted Pheasant Jalapeño Poppers with Bourbon Red Pepper Jelly

A version of this recipe can most likely be found in every single hunter’s recipe rolodex from the Florida Panhandle to the Olympic Peninsula and everywhere in between. It is a go-to no matter where you hunt your fowl, and works equally well with ducks or doves.

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Squirrel Carnitas tacos on blue corn tortilla

Filson Food: Squirrel Carnitas

Hunting squirrels is no easy task. However, if you are lucky enough to catch one of these elusive creatures, these carnitas will prove that it’s well worth the effort. This recipe was provided by renowned wild game chef Hank Shaw, and is inspired by his squirrel hunt 25 miles north of the Mexican border.

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a finished product of west coast chowder in a red pot with the three pieces of grilled buttered bread and a wooden spoon dipped into it

Filson Food: West Coast Seafood Chowder

Chowder is a dish that can be found up and down both coasts of the United States and each regional interpretation has its own unique local style. Regardless of the style of chowder, the main theme remains the same. A medley of seafood is cooked in a broth with a mixture of vegetables and commonly served with crackers.

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baked mac and cheese in cast iron skillet

Filson Food: Fire Baked Mac & Cheese with Boar Bacon Burnt Ends

Here is a grown-up version of a dish we all loved as kids—and some of us never really grew out of. With the addition of a few spices, aged Gruyere cheese, and boar bacon, this take on mac and cheese will speak to your now-refined adult palate but still please the kid in you. The best part is you don’t have to hide your love for mac and cheese anymore, because this grown-up version is more than acceptable to serve to your friends.

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a close up shot of a plated duck leg with the fixings on a dark brown cutting board next to the blue and white ceramic cooking pan with a metal spoon for ladling

Filson Food: Duck Cassoulet

Some of the best things in life require the most time and effort to do them right. This recipe is one of those things.

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cast iron pan on a flaming outdoor grill with browned steak, halved red onion, whole garlic and sprigs of thyme

Filson Food: The Perfect Cast Iron Steak

There are many ways to cook an amazing steak, but none beat the simplicity of a cast-iron seared steak basted in herbed brown butter. Try it once and you will be convinced.

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a white plate sitting on a black countertop plated with a cut of cooked pork butt, diced potatoes and a few springs of sage and a bay leaf

Filson Food: Apple Braised Pork

This Pork Shoulder recipe is sure to never disappoint. Make this in the cooler months and make sure to make extra—it gets better as the flavors have time to hang out in the fridge.

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chef plating the dish with the final touches of drizzled with horseradish sauce, a side of kale salad and grilled bread on a dark wood serving dish

Filson Food: Beef Carpaccio with Horseradish Sauce and Kale Salad

All meat is a reflection of the land the animal was raised on, genetics, and, of course, the feed they ate. To truly appreciate the complexities of a great cut of beef, you have to eat it raw. Make this carpaccio any time of year as a great intro to dinner.

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chef drizzling sauce over finished apple dessert on parchment paper fresh out of the oven

Filson Food: Apple Galette with Salted Bourbon Caramel

A simple riff on an American classic. This galette is both super simple and looks great on the table. The more rustic-looking, the better, so don’t spend a lot of time trying to make it look perfect. The most daunting part of this recipe is making sure not to burn yourself when you make the caramel sauce, and that you don’t drink the bourbon before the recipe calls for it.

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sausage and carmalized onions with sauerkraut and milled mustard on a bun with centralized text reading

Filson Food: Beer Brats

The German roots run deep in this dish, but you don’t have to wait for Octoberfest to enjoy it. The next time you are hosting a group of people and want to keep it simple and casual, this is a great one to pull out. Everything can be done ahead of time so no one will see you sweating it in the kitchen, but you will still impress everyone with the fact that you made Bratwursts from scratch.

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black lab jumping to catch pheasant flying away in a hunting field with dead grass and cattails

How to Process an Upland Bird

Steven Joyce of Reds Hunting, a renowned hunting and fly-fishing guide outfit in Eastern Washington, joined us at Filson’s annual Sportsman’s Expo to demonstrate how to harvest the meat from an upland bird. Check out Steve’s clean and efficient method for processing any game bird.

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cooked venison shank in sauce being served by chef

Filson Food: Smoked Garlic Venison Shanks

Ask a dozen hunters what their favorite cut of meat is on wild deer and you will likely get a handful who tell you it is shanks. The shank is a cut that gets a good work out, especially on wild game, and as a result it has a lot of flavor. This recipe from Chef Connor Gabbott is a simple one, light on ingredients and lots of room for the shanks to take center stage and shine.

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fried chicken on a thick sliced piece of bread with pickles on a blue plate centralized text reading

Filson Food: Nashville Hot Chicken

There’s a heat wave slowly spreading across the country, and that heat wave is Nashville Hot Chicken. There is most likely a joint in your town that is serving up hot chicken and if not, you can make this killer rendition.

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bbq sauce smothered ribs salt and pepper and plate of hash

Filson Food: Texas Style Bourbon BBQ Sauce

This sticky, spicy, bourbon-infused sauce is designed to add zing to a barbeque brisket or slow-cooked meat dish – works great on ribs, chicken, salmon, or pork.

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man prepping meal of veggies, corn, herbs, and meat at prep table

Filson Food: Fire Pit Dinner

Should you find yourself at camp strapped for ingredients and time, here’s a simple recipe that delivers a hearty meal for the whole crew. Prep Time: 15 minutes | Total: 45 minutes | Servings: 4 Equipment: Aluminum foil Metal tongs Work gloves or oven mitt Campfire grate Shovel Ingredients: Olive or vegetable oil 16-oz ground

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gloved hand touches meat in smoker

Filson Food: Wood Shop BBQ – Seattle’s Source for Craft BBQ

Good BBQ in Seattle is not an oxymoron and the guys at Wood Shop are here to prove it. We sat down with owners James Barrington (Seattle native) and Matt Davis (Kansas roots) to swap stories and inspiration.

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veggies on cutting board and greens in bowl laid out and prepped

Filson Food: Cast Iron Breakfast Scramble

Should you find yourself in a chilly cabin with a wood stove and a few cast iron skillets, nothing beats a steak scramble for breakfast. Follow this recipe to make a hearty meal on your next cabin trip. Ingredients: 1 lb. steak, sliced into strips 8 eggs, whisked 2 cups spinach 1 cup mushrooms, sliced

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salmon gravlax with dill fronds and brown rye bread

Filson Food: Whiskey Cured Salmon Gravlax

Making cured fish is incredibly simple, but requires intentional time to prepare. Gravlax, a preparation of preserving salmon from the cold coast of Scandinavia, is cured in salt and sugar for just a few days. This recipe has been adapted from my grandpa’s handwritten notes, a treasure shared in my family. Gravlax celebrates the fish with

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oysters and bread in bowls

How to Open an Oyster without a Shucking Knife

While a shucking knife is always recommended to open oysters, it’s not the only way. If a fresh bivalve opportunity presents itself while you’re without a shucking knife, you might try to break in using one of these alternative methods.

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pickled salmon, carrots and red onions on cutting board

Filson Food: Pickled Wild Salmon

Pickled salmon is a tradition that runs deep in Alaska, preserving the summer’s harvest to last through the cold winter. Wild salmon is a healthy protein and pickled fish makes for a filling bite anytime of day. A staple in the fridge of many PNW chef’s and boat captains.

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