food for hunters | The Filson Journal

Stinging Nettle Quiche with Smoked Alaskan Salmon_1200x628

Filson Food: Stinging Nettle Quiche with Smoked Alaskan Salmon

If you’ve ever brushed against stinging nettle, you know it and you remember it. The burn, caused by chemicals in the tiny hairs that cover the plant, can be felt underneath your skin for hours. Fortunately, blanching the plant neutralizes its sting. What’s left is a healthy, green, wild vegetable that can substitute for cooked spinach in all sorts of recipes.

3 Min

Pheasant with Tarragon-Lemon Carrots_1200x628_V2

Food & Recipes

Filson Food: Pheasant with Tarragon-Lemon Carrots

“A whole roasted pheasant takes time to pull off correctly. Rush the process and you’ll end up with a dry, lackluster-tasting bird that will make you wonder why you didn’t buy a chicken. But take the time and care needed, and the result will be fit for any occasion. There are few sights more glorious than a properly roasted bird at the dinner table – and few tastes as rewarding as an aged and brined pheasant.”

3 Min