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Q&A: Jeremiah Doughty with From Field to Plate

We started the GoWild hunting, fishing and outdoors app with a few things in mind: We wanted to teach hunters and anglers to be more appreciative—and even proud—of the game they harvest. There is too much hunt shaming going on in the social media age. The "great buck" isn't just a 200" whitetail. It's the one you harvested legally and plan to use to feed your family. We also set out to help outdoorsmen and women learn new ways to cook their wild game.  As we've built our company, we've been really inspired by Jeremiah Doughty's brand. His blog and social media presence, From Field to Plate, talks about the importance of respecting the animal, utilizing the harvest in full, and...

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Recipe: Black Bear Burger with Blueberry BBQ Sauce

This recipe was first featured on our brand partner's website—Harvesting Nature. Justin, Kory and the rest of their team harvest their own meat, tests their own recipes, refine, and test again. They've partnered with us because they're excited to have a hunting app that's all about conservation and sharing wild game recipes. For more gourmet recipes, check out the Harvesting Nature recipe page.  When someone like Jeremiah Doughty says you're doing good work, you're doing good work. That's what happened when we were chatting with Jeremiah a few weeks ago—Justin Townsend's name came up and Jeremiah gave the From Field to Plate stamp of approval on the recipes and conservations efforts coming from Justin and his team.  Justin is the Editor in Chief...

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GoWild Recipe: Venison, Bacon & Brisket Burger with Jam, Goat Cheese and Arugula

This recipe's toppings of goat cheese and arugla was inspired by this one on Food52. We feel it's important to give credit where it's due, so thanks, Food52!  Venison is a fantastic lean meat, but sometimes you need a little fat added to it to get the job done for certain meals. For this one, we ground up some spare brisket fat, bacon and venison to make a nice packing, delicious ground beef.  You can do this recipe with any ground meat—turkey, beef, venison, elk, or whatever—but if you're looking for something new to try with your venison, grind it up with 2 parts venison to 1 part equal mix of brisket fat and fatty bacon. That might be a little too fatty, depending on how fatty...

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Q&A: Hunter, Chef & Writer, Kory Slye

  Kory initially reached out to GoWild out of curiosity. What started out as a simple email has led to a full brand partnership between GoWild and the online outdoors publication Kory writes for, Harvesting Nature. Kory and the Harvesting Nature crew have partnered with us to share some of their well-known recipes, and therefore help further our mission (and theirs) of teaching hunters and anglers how to better utilize their wild game. We got the chance to catch up with Kory and talk about his passion for hunting, cooking and writing. Enjoy the interview!  GoWild: Have you been an outdoorsman your whole life, or is there a specific time when you remember getting into being in the wilderness? Kory: My Dad is a hunter and fisherman, so it was no...

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Recipe: Seared Venison Steaks in a Cilantro, Lime, Jalapeno Sauce

This recipe was first featured on our brand partner's website—12 Gauge Girl: From Forest to Food. Lindsey is an avid hunter who is always interested in trying something new. For more of her recipes, check out her website.  Lindsey found inspiration for this recipe in a strange place: a sushi restaurant in a small mining town.  That's right. Inspiration strikes when it strikes. And hey, as long as inspiration tastes good, we don't care when or where it happens. We haven't had the chance to try this one yet from Lindsey, but we have to say it looks delicious.  Lindsey was inspired by this restaurant's commitment to using local produce. Her favorite roll is salmon based and includes asparagus, lime, cucumber, and avocado. She enjoyed the cucumber...

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