connor gabbott | The Filson Journal

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.

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.

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.