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Danielle Prewett
Danielle Prewett is the founder of Wild + Whole and a Wild Foods Contributing Editor for MeatEater. She is passionate about the outdoors because hunting, fishing, gardening, and foraging enable her to connect with her food and eat consciously. Texas is home for Danielle and when she isn’t in the kitchen, she can be found upland hunting with her bird dogs.
Check out some of Danielle'sfavorite gear.
Recent Posts
Butchering & Processing
Is Backstrap Really the Best Steak on a Deer?
Among hunters, the backstraps have earned a high reputation. Aside from the tenderloins, they’re usually the cut that most people prize. We’ve all seen the grip n’ grin photos of a backstrap harvested in the field. If you’re like me, you’ve probably taken a few photos too. While this showpiece steak...
Danielle PrewettJan 27, 2026
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Recipes
Mustardy Venison and Mushroom Stew
(3)This mustardy venison and wild mushroom stew is hearty and rich, perfect for a cold day after a successful hunt. While you’ll often see this flavor combo with beef, it works even better with venison. The trick that sets it apart? The mushrooms are roasted separately and added at the end, giving them...
Danielle PrewettJan 5, 2026
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Recipes
All-Purpose Garlicky Wild Game Meatballs
(1)Meatballs are a staple in our house, and I’d be willing to bet they’re a hit in yours, too. I love this garlicky, all-purpose version because it’s versatile, forgiving, and works well with most wild game. You can use ground goose, turkey, feral pig, or whatever you have in the freezer. While these...
Danielle PrewettDec 17, 2025
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Butchering & Processing
The Best Way to Cook Deer Liver (Even If You Don’t Like the Taste)
People often assume that because I cook wild game professionally, I must be a big fan of liver. The truth? I’m not. Not even a little. But I still keep it because it’s one of the most nutrient-dense parts of the animal and a meaningful way to honor the life taken. Still, I want to eat it in a way...
Danielle PrewettDec 16, 2025
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