People
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.
Latest
Recipes
Moroccan Braised Rabbit
This Moroccan-inspired dish consists of warm spices, savory tomato, and sweet figs that cook down to create a fragrant, rich sauce. Quartered rabbits slowly braise until the meat slips off the bone. I like to serve it with Israeli couscous, preserved lemons, and mint to create a complex stew that's...
Recipes
Balsamic Braised Venison
When the weather starts to dip, I love this hearty dish highlighting an under-appreciated cut of meat: the brisket. This recipe turns the humble braise into a special dinner. After hours of cooking, the meat becomes infused with the sweet caramelized flavor of the red onions, which perfectly balance...
Recipes
Green Curry Broccoli Soup
I make this recipe when I’m craving a creamy bowl of soup but want to make it as healthy as possible. I’ve made it several times now and I absolutely love it as a meatless lunch. It’s an easy way to get a big bowl of greens into your diet.
Whether you're craving hot soup on a cold day or just need...
Recipes
Rabbit Gumbo
February is one of those months where spring seems right around the corner, but it can also be the coldest month of the year, especially if there’s a lot of moisture. For me, cold, wet weather is synonymous with gumbo.
Winter is also the perfect time of the year to hunt cottontails and it’s what I...
Recipes
Indian-Spiced Osso Buco
It’s not uncommon to hear that many hunters grind the meat from the shanks of their deer. There isn’t anything wrong with it, but there are other options. After making osso buco I discovered that the value of the shank isn’t just the meat, it’s the marrow inside those bones that makes all the...
Recipes
Ground Venison and Red Pepper Soup
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 meat and a shelf-stable starch such as couscous. It’s a different approach to incorporating ground meat into...
Butchering & Processing
How to Make Venison Sausage Without Pork or Beef
Like so many Americans during the pandemic, 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...
Recipes
Braised Fish with Creamed Kale
This braised fish recipe is simple enough for a fast weeknight meal but elegant enough to serve at a dinner party. What I love most about this recipe is that it’s foolproof and delicious.
Thin fish like the speckled trout I used here are delicate and can overcook easily. This recipe gently poaches...
Cooking Techniques
The Correct Way to Braise Meat
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...
Recipes
Danielle’s Favorite Pie Crust
To me, the perfect pie crust is ultra-flaky without losing its form. It has a rich savoriness that counterbalances sugary fillings. I’ve been making pie dough from scratch for many years and my experience has taught me that fat content plays a crucial role in achieving this balance.
Fat shortens...
