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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

    Venison Sloppy Joes Recipe

    Danielle Prewett, Wild + Whole

    Jan 22, 2020

    Depending on where you hail from determines what you call a loose meat sandwich. With representatives from California to Pennsylvania, the MeatEater editorial team has heard of them referred to as barbeques, taverns, made-rites, wimpies, slushburgers, and more. “Sloppy Joe” is probably the one moniker that stretches across all regions and, according to legend, comes from an Iowan named Joe in the 1930s who liked to add tomato sauce to ground...

    Cooking Techniques

    Braising Meat 101

    Danielle Prewett, Wild + Whole

    Jan 16, 2020

    Do you struggle to get venison shanks to fall off the bone? Or wonder why a pot roast comes out tender but still dry? Cooking tough cuts from wild game presents many challenges, but with the right knowledge you can transform any hard working muscle into an amazing meal. The most effective cooking technique to achieve this result is braising.
    Braising is a two-step process using dry and wet heat. It seems simple: Sear the meat in a hot pan, then...

    Recipes

    Squirrel Noodle Soup Recipe

    Danielle Prewett, Wild + Whole

    Jan 8, 2020

    This hearty soup is the classic flavor you know and love, but with protein from limb chickens rather than real chickens. Squirrel meat is a little darker than most poultry, creating a richer, more savory broth. This is a delicious recipe that the whole family will love.

    Recipes

    Thai Pheasant Curry Recipe

    Danielle Prewett, Wild + Whole

    Jan 3, 2020

    Panang curry is a rich, coconut-based dish that’s popular in Thai cuisine. Traditionally this curry is made using beef and very few vegetables. But, authenticity be damned, I often use wild game, snow peas, and carrots. I find that the sauce benefits from a long simmer, which I like to use as an opportunity to slow cook tough cuts of meat.
    A good Thai curry is well rounded and full of flavor. Each brand of curry paste will be different, so I...

    Recipes

    Mushroom Crusted Venison Loin Recipe

    Danielle Prewett, Wild + Whole

    Dec 30, 2019

    This holiday season, I’ve paired what I consider to be the best tasting wild game with a savory porcini mushroom rub and sauce. This Wyoming antelope is my first big game kill, and I look forward to sharing this special meal with others. Although this specific dish calls for speed goat, you could use it with any hoofed wild game.
    Porcini is known for being rich and earthy, a flavor that happens to pair very well with all types of venison...

    Recipes

    Wild Game Puff Pastries Recipe

    Danielle Prewett, Wild + Whole

    Dec 23, 2019

    I love sharing wild game with friends and family during the holiday season. With big gatherings in mind, I developed this sweet and savory puff pastry using ground wild hog meat and MeatEater’s new Waddle & Snood Honey Citrus Pecan seasoning.
    Waddle & Snood is a unique and delicious spice blend. It has a sweet, nutty flavor that is balanced with woody herbs like thyme. This seasoning pairs well with any white meat. I used wild hog meat...

    Recipes

    Hot Italian Venison Sausage Recipe

    Danielle Prewett, Wild + Whole

    Dec 18, 2019

    Fresh sausages are perhaps the easiest and most approachable form of charcuterie.  With a few pieces of equipment, you can make your own sausage at home instead of getting it from a processor.
    While I personally enjoy lean meat, I realize that fat is a fundamental ingredient for making good sausage. The recipe below uses a 25% ratio of fat to meat, which is still on the lower end of the scale. You can go as high as 35%. Use fat from pork and...

    Recipes

    Baked Fish with Herbed Breadcrumb Recipe

    Danielle Prewett, Wild + Whole

    Dec 13, 2019

    This recipe is one of the easiest weeknight meals you can make with fish fillets, and it’s totally fool-proof. The special ingredient here is MeatEater’s new seafood rub, Mermaid’s Pantry. It has a sweet and tangy taste that reminds me of a dill pickle, which is a great match with any fish. I use this spice blend to season sour cream and then baste it on the fillets. This creates a rich flavor when baked and keeps all the moisture sealed inside...

    Recipes

    Pheasant with Mushroom Sauce Recipe

    Danielle Prewett, Wild + Whole

    Dec 11, 2019

    Many upland hunters grew up cooking pheasant with a can of cream of mushroom soup. This recipe is the scratch version of that nostalgic dish.
    It’s worth the time and effort to use fresh ingredients; they produce a much more flavorful sauce than the canned variety. It’s perfect served over a bed of wild rice for a delicious dinner this hunting season.

    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...