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Danielle Prewett, Wild + Whole

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

Steakhouse Goose Recipe

Danielle Prewett, Wild + Whole

Dec 5, 2019

If I had a signature dish, this steakhouse goose recipe would probably be it. This is the same method I mentioned on a MeatEater Podcast episode, and a recipe I get a lot of requests to share.
The 2018 conservation hunts left me with a freezer full of snow geese, so I cook this dish regularly. When I have company over, you can almost guarantee this is what I’m serving. I get to free up valuable real estate in the freezer while at the same...

Recipes

Venison Sausage Stuffing Recipe

Danielle Prewett, Wild + Whole

Nov 26, 2019

If you didn’t shoot a turkey and want something wild on your Thanksgiving dinner table, you can’t beat this venison sausage stuffing. My recipe is a traditional blend of sweet and savory with a mix of apples, onions and plenty of fresh sage.
The non-traditional spin the use of an edible cooking vessel—roasted butternut squash—instead of a pyrex dish. The squash will need to bake until the flesh is soft enough to scoop out to create a cavity large...

Recipes

Wild Giblet Gravy Recipe

Danielle Prewett, Wild + Whole

Nov 23, 2019

Every Thanksgiving I make a giblet gravy using the birds we harvested that fall. The ingredients are a reflection of the hunting season, so the recipe varies year to year. Sometimes I make it with the giblets and wings from ducks; other times it’s from a handful of upland gamebirds.
The beautiful thing about cooking this traditional dish with wild bird hearts, gizzards, livers, necks, and/or wing tips is knowing that I’m using the whole...

Cooking Techniques

How to Brine Wild Game

Danielle Prewett, Wild + Whole

Nov 20, 2019

The most common complaint I hear about wild game is that it’s tough and dry; a symptom often the result of overcooking. The best way to counterbalance this issue is to start brining your meat. Salt can dramatically enhance juiciness, and in my opinion, is the most essential ingredient in your pantry.
Have you ever considered what makes meat juicy? Two factors contribute to this mouthfeel: fat being released from the fibers as you chew, and...

Recipes

Antelope Sausage Recipe

Danielle Prewett, Wild + Whole

Nov 13, 2019

It’s common practice to pair wild game with the same ingredients that animal liked to eat. The prominent sage flavor of antelope garners some complaints, but I think it’s delicious. Instead of masking it’s character, try enhancing pronghorn by infusing it with fresh herbs, sweet apple, and savory onions inside of a sausage.
If ever there were a quintessentially fall-flavored sausage, this is it. Grill and serve these with a side of sweet potatoes...

Recipes

BBQ Braised Venison Neck Recipe

Danielle Prewett, Wild + Whole

Nov 6, 2019

The neck meat from any ungulate is tough, making it ideal for slow cooking. Braise this less-popular cut in a homemade barbeque sauce and serve with cheesy grits for a meal that will convert anyone who doesn’t save the neck.
Because vertebrae have so many nooks and crannies, the neck can be hard to de-bone without wasting meat. My favorite way to process neck is to cut it crosswise into 4-inch-thick slices, the same way you would a shank for osso...

Cooking Techniques

Six Ways to Tenderize Tough Cuts of Meat

Danielle Prewett, Wild + Whole

Oct 28, 2019

Let’s face it, wild game can be really tough. For example, after harvesting my first tom last spring, I had the honor of cooking turkey thigh tacos for the MeatEater crew. To my dismay, the legs refused to shred apart even after eight hours in the crockpot.
These situations are what give wild game legs, wings, and roasts a bad rap. It’s unfortunate because I know that even the toughest jackrabbit can make a delicious stew if given the proper...

Recipes

Mushroom Stuffed Venison Roast Recipe

Danielle Prewett, Wild + Whole

Oct 22, 2019

The eye-of-round is a long, cylindrical muscle that’s tucked inside the hindquarter of ungulates. This lesser-known cut is surprisingly tender, which is why many refer to it as the hidden tenderloin. I treat it as I would a steak: butterfly it open, stuff with browned mushrooms, and sear on the stovetop. Serve with the rich pan-sauce for a delicious meal.

Recipes

Hobo Venison Chili Recipe

Danielle Prewett, Wild + Whole

Oct 18, 2019

This venison chili recipe is a spin on the traditional meat-and-potato aluminum foil packet that every outdoorsperson has cooked in the coals at some point. It’s the perfect dish to share around a campfire at deer camp. The beauty of this recipe is the simplicity. You simply stack hot coals on top of the foil packets and let the embers do the cooking for you.

Recipes

Duck à la Bourbon Recipe

Danielle Prewett, Wild + Whole

Oct 9, 2019

To commemorate the launch of the MeatEater Straight Bourbon Whiskey, I’m sharing a boozy rendition of my favorite waterfowl recipe: duck à l’orange.
Duck à l’orange is an iconic French dish popularized by Julia Child in the ’60s. Despite falling out of fashion, it’s still one of the best ways to celebrate a memorable hunt. The traditional way to prepare duck for this recipe is whole roasting, but I prefer to just use the breasts and...