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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

    Chicken Fried Venison with Chili Gravy Recipe

    Danielle Prewett, Wild + Whole

    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.

    Cooking Techniques

    10 Ingredients Every Wild Game Cook Should Have

    Danielle Prewett, Wild + Whole

    Mar 23, 2020

    A well-stocked pantry is the key to a successful dinner, especially when you don’t have a game plan or a recipe. With the right ingredients, you can cook creative meals on the fly using only the ingredients you have on hand. We like to call this freestyle cooking. To make things easy, here’s a list of ten pantry items every wild game cook should have in stock.
    Kosher Salt
    Salt is the most important ingredient in your pantry. It makes meat...

    Recipes

    Venison Shepherd’s Pie Recipe

    Danielle Prewett, Wild + Whole

    Mar 16, 2020

    Celebrate this St. Patrick’s Day with a hearty Irish casserole. A traditional shepherd’s pie is made with lamb or mutton, but since I’m using venison, this is a hunter’s pie. Regardless of what you call it, this festive recipe is delicious with any wild game.

    Recipes

    Greek Venison Meatballs Recipe

    Danielle Prewett, Wild + Whole

    Mar 9, 2020

    Every country has its own take on the meatball, and in Greece it’s the Keftedes. Although they’re normally made of lamb, venison is a great substitute. These have a bright, zesty quality that balls of ground meat often lack. But, like a generic meatball, they are super versatile and can be served in a pita with tzatziki, over rice with a Greek tomato salad, or just on their own.

     

    Recipes

    Ground Venison and Red Pepper Soup Recipe

    Danielle Prewett, Wild + Whole

    Mar 2, 2020

    This Spanish-inspired stew was designed for busy weeknights when you need a healthy dinner on the table in 30 minutes. The recipe is pretty versatile, as it works with your choice of ground wild game and a shelf-stable starch such as couscous. It’s a different approach to incorporating ground meat into your weekly rotation, and a great way to make use of pantry staples.

    Recipes

    Green Chile Rabbit Stew Recipe

    Danielle Prewett, Wild + Whole

    Feb 26, 2020

    I recently went quail hunting in New Mexico and ended up filling my vest with fur instead of feathers. If you have ever been to that part of the country, then you know how many rabbits are out there. Despite their poor reputation, jackrabbits can be pretty damn good to eat. I can’t think of a better way to tenderize their tough meat than to throw it in a crockpot for green chile stew.
    One of the primary ingredients in this recipe is the MeatEater...

    Recipes

    Venison Taco Recipe

    Danielle Prewett, Wild + Whole

    Feb 18, 2020

    Ground venison tacos are a staple in households across the country. You can make this all-purpose recipe with any ground wild game for an easy weeknight meal.
    There are several ways to incorporate taco meat into your dinner rotation besides just putting it in a taco shell. Instead, try it on a tostada with shredded lettuce, stuffed inside of bell peppers with quinoa. Or, mix it in a breakfast omelet.
    If you want to make this meal even more...

    Recipes

    Italian Walleye Stew Recipe

    Danielle Prewett, Wild + Whole

    Feb 14, 2020

    Cioppino (Cho-Pee-No) is a fish stew that was made famous in San Fransisco by a Italian immigrants back in the 1930s. It was made with the catch of the day and served on Fisherman’s Wharf.
    The name Cioppino is derived from Ciuppin, a classic Italian soup. But some claim the name is also short for “chip in.” Legend has it that when a fisherman would come back to the docks emptyhanded, he would walk around with a pot asking others to chip in...

    Recipes

    Red Wine-Braised Shanks Recipe

    Danielle Prewett, Wild + Whole

    Feb 11, 2020

    Too many hunters throw their shank meat in the grind pile or to the dogs. Instead, maybe try braising them whole in with herbs, onion, and red wine. When given time, this method will transform shanks into a fork-tender piece of meat. It’s one of the most satisfying meals to eat on a cold winter day.
    A whole, bone-in shank from a small deer or antelope will tenderize beautifully without much trimming. I used my antelope from this past fall at the...

    Recipes

    MeatEater’s Best Braised Recipes

    Danielle Prewett, Wild + Whole

    Feb 5, 2020

    In our recent Braising 101 article, we talked about how to turn any tough piece of meat into something tender and delicious. If you’re ready to put this technique to the test, check out some of our favorite recipes for braised wild game.
    Balsamic-Braised Venison
    This recipe is a crowd-pleaser that’s easy to make with any tough cut of meat. I make it with venison often, but it’s also great with Canada goose thighs.
    Moroccan Braised Rabbit...