Filson Food – Traditions and Recipes

Food

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.

3 Min

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

Food

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.

4 Min

baked mac and cheese in cast iron skillet

Food

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.

4 Min

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

Food

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.

6 Min

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

Food

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.

6 Min

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

Food

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.

5 Min

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

Food

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.

3 Min

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

Food

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.

8 Min

Food

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.

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

How-To

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.

4 Min

cooked venison shank in sauce being served by chef

Food

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.

6 Min

fried chicken with pickles on top of bread with a beer

Food

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.

4 Min

bbq sauce smothered ribs salt and pepper and plate of hash

Food

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.

2 Min

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

Food

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

4 Min

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.

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

Food

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

5 Min

salmon gravlax with dill fronds and brown rye bread

Food

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

3 Min

How-To

3 ways 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.

2 Min

pickled salmon, carrots and red onions on cutting board

Food

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.

4 Min

salmon filet with herbs and citrus and salt on cutting board

Food

Filson Food: Campfire Grilled Citrus Salmon

During the summer salmon season, I work with my partner Michael onboard a small commercial fishing boat in Southcentral Alaska. Tuned into the tides, weather, and ocean currents that pull the fish back to the rivers, we chase the harvest of abundant wild salmon swimming through Alaska’s cold, clean water. The daylight lasts forever and

finished dish in cast iron skillet on glowing grill grates

Food

Filson Food: Venison and Licorice Pie

Connor Gabbott spent the first 20 years of his career in various restaurant kitchens across British Columbia. Since picking up a rifle and harvesting his first deer in 2010, Connor has set out to combine his love for food and wild places by sharing the stories of his adventures and how they provide meals for

8 Min

two pieces of meat in broth in cast iron skillet

Food

Filson Food: Pheasant Saltimbocca

Like the act of pheasant hunting itself, pheasant meat is also very approachable to non-game eaters and a great way to introduce them to wild game. Saltimbocca is best eaten out of the pan family style. Using crusty bread or crispy potatoes to soak up all the extra butter sauce.

6 Min

Food

Filson Food: New Age Peppercorn Venison Steak

Connor Gabbott spent the first 20 years of his career in various restaurant kitchens across British Columbia. Since picking up a rifle & harvesting his first deer in 2010, Connor has set out to combine his love for food & wild places by sharing the stories of his adventures and how they provide meals for the table.

5 Min

Profiles

Montauk Brewing Company

When Vaughan moved back to town in 2010, the two built a home brewing system from an igloo cooler (which they still have) and started brewing. Initially, making beer was just something that brought their friends together. “We wanted to get everyone in one place. It’s a very tight-knit community, and we just wanted to throw a good party and put the beer on,” says Vaughan. It wasn’t long before the guys started to feel that they were onto something bigger.

9 Min

Food

Westland Distillery: Seattle’s Source for Single Malt Whiskey

Seattle’s Westland Distillery has made a name for itself by focusing on creating spirits that are a representation of it’s Pacific Northwest roots. While much of whiskey in America trends towards corn-based bourbon, Westland has chosen to work with barley, a crop that is traditionally grown in the PNW.

blood covered hands hold knife butchering an animal and removing skin

Food

Game Meat: Start to Finish

While it’s not for everyone to harvest an animal, it certainly opens your eyes to what goes into a respectful hunt, the emotions and efforts that go into being an omnivore. The more knowledge you have, the more informed your personal food choices can be. And as always, the harder you work, the sweeter the reward.

man in black coat sets linked sausages on large black grill outside in woods

Food

Jon Wipfli: Cooking from the Bog

Minneapolis-based chef and outdoorsmen Jon Wipfli spends most of his time cooking food around the city, writing or in the woods looking for critters. His passion for hunting and cooking wild game takes him to some unconventional places. On the latest Journal story, Jon shares his experience hosting guests to a locally sourced meal on a Wisconsin cranberry bog.

Food

Bringing Fish to the River with Chef Kevin Davis

For Seattle chef Kevin Davis of Steelhead Diner and his crew of charismatic anglers known as the “Good Guys,” catching fish on the river is seen as a plus, but being out in nature with close friends is what really matters.

2 Min

portrait of man with green hat blue eyes and blue plaid shirt collar

Food

Filson 101: Campfire Cooking with Tipton Power

Tipton Power has worked on rivers for the last 16 years. He started out as a guide doing fishing and raft trips, and now works as a river ranger on the desert rivers of southwest Idaho. During the off-season, he and his wife operate a small blueberry farm in western Washington. He spends his

men working with long oyster rakes on rocky beach at water's edge next to wooden boat bough

How-To

Tricks of the Trade: Learn How to Shuck an Oyster with Taylor Shellfish

The 4 easy steps to open an oyster from the 120-year old shelfish farm

Filson Food: Squirrel Carnitas

Filson Food: Squirrel Carnitas

Filson Food: West Coast Seafood Chowder

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

Filson Food: Duck Cassoulet

Filson Food: The Perfect Cast Iron Steak

Filson Food: Apple Braised Pork

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Filson Food: Beef Carpaccio with Horseradish Sauce and Kale Salad

Filson Food: Apple Galette with Salted Bourbon Caramel

Filson Food: Beer Brats

How to Process an Upland Bird

Filson Food: Smoked Garlic Venison Shanks

FILSON FOOD: NASHVILLE HOT CHICKEN

Filson Food: Texas Style Bourbon BBQ Sauce

Filson Food: Fire Pit Dinner

Wood Shop BBQ: Seattle’s Source for Craft BBQ

Filson Food: Cast Iron Breakfast Scramble

Filson Food: Whiskey Cured Salmon Gravlax

3 ways to open an oyster without a shucking knife

Filson Food: Pickled Wild Salmon

Filson Food: Campfire Grilled Citrus Salmon

Filson Food: Venison and Licorice Pie

Filson Food: Pheasant Saltimbocca

Filson Food: New Age Peppercorn Venison Steak

Montauk Brewing Company

Westland Distillery: Seattle’s Source for Single Malt Whiskey

Game Meat: Start to Finish

Jon Wipfli: Cooking from the Bog

Bringing Fish to the River with Chef Kevin Davis

Filson 101: Campfire Cooking with Tipton Power

Tricks of the Trade: Learn How to Shuck an Oyster with Taylor Shellfish