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Danielle Prewett

Danielle Prewett
Danielle Prewett is the founder of Wild + Whole and a wild foods contributing editor for MeatEater. Texas is home for Danielle, but her love for the outdoors developed while chasing birds across the grasslands of North Dakota. She has been living off the land for the last several years and is fascinated by the richness of wild game. Danielle strives to portray this beauty by teaching others how to cook and enjoy their harvest.

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Recipes

Turkey and Wild Rice Soup Recipe
As an upland hunter, my favorite Thanksgiving tradition is to roast a couple whole pheasants. But before the pie is even served, I’m already thinking about how I’ll use the remaining scraps of meat. Whether you have pheasant, turkey, or some other white meat poultry on the table this year, you’ll be hard pressed to find a better way to enjoy those leftovers than in a wild rice soup.
Pan-frying the shredded meat in butter just before...

Cooking Techniques

The Correct Way to Reverse Sear a Steak
The ideal steak is tender, juicy, and flavorful. The reverse sear method allows you to achieve that perfection every single time. The process is simple: All you do is cook gently over indirect heat, then sear over high heat.
High heat causes muscle fibers to contract and squeeze out moisture. You can avoid this by keeping your oven or smoker temp between 225 and 275 degrees for the indirect heat portion. This will allow your steak to cook evenly...

Recipes

Butter-Basted Venison Steaks Recipe
Our Thanksgiving tables might look a little different this year, but if ever there was a time to break traditions, 2020 is it. Whether your gathering is small or you need an excuse to celebrate that buck you just tagged, try this special venison recipe as your main dish. The rub has the nostalgic flavor of sage with a hint of smoke added to the salt, and the steaks basted with toasty brown butter make for a delicious finish. It’s so damn good...

Butchering & Processing

Why You Shouldn’t Always Trim Silverskin
The first thing I learned about processing deer was to trim all the silverskin away from the meat. For a long time I held the common belief that all that sinew was worthless and inedible. After many years of cooking with wild game, I’ve found that was a huge mistake.
Part of the reason I wanted silverskin gone was that I didn’t really understand what it is: connective tissue. That includes tendons, ligaments, and cartilage; silver or white...

Recipes

Venison Steak and Kidney Pie Recipe
At MeatEater we believe in using as much of our deer as possible. The kidneys are no exception. While these odd bits certainly aren’t for everyone, it’s good to try things at least once. If you’ve never had kidney before, a classic British kidney pie is a good introduction because it’s mixed with savory venison stew meat and braised in a rich brown gravy.

Recipes

Classic Venison Brat Recipe
No deer camp is complete without a meal of venison bratwursts. This recipe adopts classic German flavors like ginger and nutmeg but employs wild game instead of veal. To serve this wiener Wisconsin-style, poach it in beer and onions before searing on the grill. Be sure to top it with sauerkraut and whole-grain mustard before digging in.
For this recipe I used 70% venison and 30% pork fatback. If you’re undecided on what ratio to use, check...

Recipes

Boozy Venison and Pumpkin Stew Recipe
I love to celebrate the arrival of hunting season with a hearty, seasonal meal. This boozy stew combines the best fall-flavored ingredients: slow-cooked venison, pumpkin, and a shot of bourbon to make a rich and savory dinner.

Cooking Techniques

How to Salvage Freezer-Burned Meat
Everyone knows what it’s like to pull a hunk of meat out of the freezer, only to find a fibrous, brown layer across it. Freezer burn sucks, but before you toss that meat in the garbage, know that you can often salvage some of it. Here’s how to make use of this meat.
What Causes Freezer Burn?
Whether bones poked a hole in your plastic wrap or your vacuum sealer failed to suck all the air out, the end results are the same. Air seeps in the package...

Recipes

Supreme Venison Nachos Recipe
This filling appetizer is uses my tried-and-true venison taco recipe and avocado, sour cream, and zesty salsa. The sheet-pan trick makes for gooey cheese and crispy chips—the perfect texture combination. It’s a family favorite that won’t disappoint.

Cooking Techniques

Should You Soak Venison in Milk?
About a decade ago I received some backstrap to try cooking venison for the first time. This gracious gift came with precise instructions: soak the steaks in buttermilk before grilling. 
I’m sure most venison enthusiasts have heard this advice before. I find that people fall in one of two categories: purists that believe soaking venison in buttermilk is sacrilege, and results-driven cooks that have witnessed the benefits of buttermilk...