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    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

    The Only Venison Breakfast Sausage Recipe You Need

    Danielle Prewett

    May 26, 2020

    I frequently get asked for a tried-and-true venison breakfast sausage recipe; the kind of recipe that works with other wild game and can be used in gravy, next to pancakes, or on an egg sandwich. This is the most versatile venison breakfast sausage that I make. What’s great about this foundational recipe is that it can be easily tweaked.
    Don’t have fresh herbs? Instead of fresh sage and fresh thyme, use 2 teaspoons of dried sage and 1 teaspoon of...

    Recipes

    Venison Kabobs Recipe

    Danielle Prewett

    May 18, 2020

    Memorial Day (un)officially marks the start of grilling season. These awesome venison steak kabobs are the perfect way to celebrate the holiday and beginning of summer. This recipe includes my all-purpose wild game marinade, my go-to for red meat, white meat, and veggies.

    Foraging

    Why, When, and How to Use Wild Game Marinades

    Danielle Prewett

    May 11, 2020

    The use of marinades on wild game is a contentious topic. Some say they don’t actually tenderize meat, others claim they mask the naturals flavor, and a few feel they’re downright sacrilegious.
    I’ll save the debate about masking “gamey” flavors for another day and instead dispel the myth that marinades are magical tenderizers. Scientists have demonstrated that besides salt, marinade ingredients don’t permeate meat no matter how long you soak it...

    Cooking Techniques

    The Total Guide to Cast Iron Care

    Danielle Prewett

    May 8, 2020

    If I could choose one pan to cook with for the rest of my life, it would be a cast iron skillet. It is a versatile vessel that can cook almost anything, anywhere. Learning how to work with this metal will improve your cooking at home and in the field.
    However, cast iron is only as good as the care you put into it. Like a fine wine, a well-seasoned skillet will improve over time.
    One of the main advantages of cast iron is its ability to maintain...

    Recipes

    Copycat Chick-fil-A Turkey Nuggets Recipe

    Danielle Prewett

    May 4, 2020

    This recipe captures everything I love about joints like Chick-fil-A: comfort food that’s easy to make and full of flavor. I marinate the wild turkey nuggets in pickle juice before frying, then dip them in a copycat Chick-fil-A sauce. This dish will have every deer across the county saying, “EAT-MOR-GOBBLERS.”

    Recipes

    Sautéed Morel Mushrooms Recipe

    Danielle Prewett

    Apr 27, 2020

    The arrival of spring brings with it the finest tasting mushroom. Morels have reached cult-like status among foraging enthusiasts thanks to their unique flavor and inability to be farmed. To do them justice, prepare them simply. It’s hard to mess up these little wild delicacies. This garlic and butter sautéed morel recipe can be spooned over toast, served as a side to venison steak, or eaten alone as an appetizer.

    Recipes

    Buffalo Turkey Sandwich Recipe

    Danielle Prewett

    Apr 20, 2020

    It’s damn hard to beat a crispy buffalo turkey sandwich. Like poutine or a Sloppy Joe pizza, this dish is where wild game intersects bar food perfection. Brined in buttermilk and fried until golden brown, I’m convinced that pairing this pub grub with a cold drink is the best way to celebrate a dead gobbler.

    Cooking Techniques

    How to Cook a Turkey Tail

    Danielle Prewett

    Apr 13, 2020

    I’m a curious cook by nature. I’m also a frugal cook who tries to utilize animal parts that most folks leave in the field. My freezer is full of odd things like hog testes, alligator cheeks, and the alien-looking chunk of protein that is a turkey’s tail with the feathers removed.
    Being the guinea pig to such experiments can sometimes be unpleasant, but now and then I discover something fascinating. For instance, I learned that the...

    Recipes

    Freestyle Cooking: Venison Stir Fry Recipe

    Danielle Prewett

    Apr 6, 2020

    Got a freezer full of wild game but not a whole lot else in the pantry? Grocery stores and restaurants closed, or you just straight up don’t want to be around people? Fear not, the MeatEater crew can help. Welcome to Freestyle Cooking, where we share simple dish ideas based around common, household ingredients and recipes that we often invented on the fly.  
    Every wild game cook should know how to throw together a basic stir fry. It’s an...

    Recipes

    Chicken Fried Venison with Chili Gravy Recipe

    Danielle Prewett

    Mar 30, 2020

    I grew up in Texas eating humble foods like chicken-fried steak and old fashioned Tex-Mex. This recipe is a combination of those childhood favorites. I created this nostalgic dish with venison round steaks tenderized and pounded into a thin cutlet. I like to serve it with chili gravy—a cross between an American brown gravy and Mexican chili sauce.