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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

Venison Migas Recipe
Migas, similar to chilaquiles, is a breakfast staple in Mexican cuisine. Adding ground venison to the tortilla and egg scramble completes this hearty meal. It’s a great way to impress family or friends at brunch… and the perfect cure for a hangover.
Traditionally, migas is made with fried tortillas—but you can also just use the crushed bits at the bottom of a chip bag. Try making this in advance and stuffing the migas inside of tortillas. If you...

Recipes

Texas-Style Barbecue Venison Roast Recipe
Barbecue culture runs deep in the Lone Star State. My ties to this cuisine led me to try replicating Texans’ beloved smoked beef brisket with a venison roast. With a little care and a whole lot of time, you can produce some of the best barbecued meat you’ve ever had.
Quality meat, smoke, and time are the secrets to a successful product. It might sound simple enough, but smoking this cult classic with wild game presents a real...

Recipes

Smoked Ham Recipe
Skip the deli section at the grocery store and make your own sandwich meat  instead. This ham is brined to keep the meat juicy, then smoked and finished with a sweet mustard glaze for tons of flavor. It’s excellent served hot or cold and it freezes well, too. This recipe is versatile enough to work with venison or bear as well as hog.

Cooking Techniques

Ask MeatEater: Charcoal, Propane, or Pellet Grill?
You’ve got questions. We’ve got answers (and if we don’t, we’ll make them up). Every day fellow MeatEaters send us more than 100 emails and direct messages regarding hunting, fishing, cooking, and more. So, we decided to publish a series dedicated to our favorite FAQs. This is Ask MeatEater.
In the market for a new grill? Choosing between charcoal, propane, or pellet fuel can be tough because they each have their advantages and disadvantages...

Recipes

12 Best Burger Topping Combinations
You’ve probably made your favorite venison burger so many times that you could do it in your sleep. If you find yourself in a rut or want to shake up the routine a bit, we’ve got you. It’s easy to incorporate exciting flavors and texture into burgers, and the combinations are endless. We’ve put together a list of 12 of our favorite ways to dress up ground deer patties.
Cheeseburger in Paradise
Who doesn’t love a...

Recipes

Venison Smashburger Recipe
A juicy venison patty with crispy edges, gooey American cheese, perfectly toasted buns—what’s not to love about a smashburger? If you’ve ever wanted to have the In-N-Out experience with wild game, this is the moment you’ve been waiting for.
Smashburgers are delicious because they’re seared in a hot pan that creates a savory crust. It’s my favorite way to cook burgers. Unlike cooking over a grill where the fat drips into the flames, this allows...

Recipes

The Healthiest Venison Sausage Recipe
Have you ever wanted to make venison sausage without relying on pork or beef fat? This recipe uses olive oil mixed with red wine, garlic, and rosemary for a light and delicious sausage. The process isn’t complicated but it does require some time. Follow the instructions carefully and you’ll enjoy this heart-healthy alternative to traditional deer sausage.

Cooking Techniques

How to Make Venison Sausage Without Pork or Beef
Like so many Americans self-quarantined right now, I’ve found myself eager to try new things in the kitchen. Recently I wanted to make venison chorizo and andouille sausage, but I had one problem—no pork fatback. So I wondered, can you make sausage without animal fat?
A sausage without fat isn’t a sausage. It’s essential for making the meat juicy and succulent. I’ve heard of animal fat alternatives to fatback and tallow, such as powdered milk or...

Butchering & Processing

How Much Fat Should You Add to Ground Venison?
For some hunters, adding domestic fat to venison is taboo. For others, it’s a necessity. One thing is for sure (and no more evident than here at MeatEater): at-home butchers have a wide range of preferences regarding fat content and there are no set rules. Here are some of our thoughts on adding fat to deer meat.
Does Venison Need Fat?
I know purists who want to believe that venison is perfect the way it is, but the truth is that adding fat at...

Recipes

Chili Rubbed Venison Steak Recipe
Have you ever tried to make flash-seared, fajita-style rubbed meat with deer, but found that the texture didn’t come out quite right? This recipe will show you how to take a roast and turn it into thin slices of tender meat, just like your favorite Mexican restaurant does.
The trick to getting that melt-in-your-mouth effect is using the right cut of meat. I use the top round because it has a long grainline and is very tender. Instead of...