People

Danielle Prewett

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

The Correct Way to Braise Meat

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...
Danielle’s Favorite Pie Crust

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...
Spiny Lobster with Coconut Grits

Recipes

Spiny Lobster with Coconut Grits

In Episode 5 of Sourced, I travel to the Florida Keys to free dive for spiny lobsters. When you think of lobsters, you probably think of the soft and succulent variety found in cold, northern waters like Maine. Spiny lobsters that reside in warm waters have a very different texture: In fact, they’re...
Butter-Basted Venison Steaks

Recipes

Butter-Basted Venison Steaks

Thanksgiving is typically a holiday of tradition. But breaking tradition can be just as satisfying as roasting a turkey, cracking some canned cranberry sauce, and heaping whipped cream atop a slice of pumpkin pie. Whether your gathering is small or you need an excuse to celebrate the buck you just...
Mushroom-Crusted Venison Loin

Recipes

Mushroom-Crusted Venison Loin

For this holiday season I’ve paired what I consider to be the best tasting wild game with a savory porcini mushroom rub and sauce. The Wyoming antelope I used in this recipe was my first big game kill, and this is a perfect preperation to share such a special harvest with others. Porcini mushrooms...
Chili-Lime Roasted Squash

Recipes

Chili-Lime Roasted Squash

Most people associate winter squash recipes with ingredients like butter, rosemary, and sage, but this monotonous utilization really downplays the vegetable's versatility. These squashes should be enjoyed throughout the fall and winter, not just filled with brown sugar and cream for holidays...
Roasted Turkey with Goat Cheese, Morel, and Leek Stuffing

Recipes

Roasted Turkey with Goat Cheese, Morel, and Leek Stuffing

In episode 2 of Sourced, Michael Hunter and I hunt turkeys and forage for wild morels and garlic. We combine these seasonal treasures by stuffing the turkey with mushrooms and goat cheese and roasting it over an open fire. This recipe, and the cassoulet cooked in this episode, can be found in The...
Wild + Whole’s New Cooking Show: Sourced

Wild + Whole

Wild + Whole’s New Cooking Show: Sourced

I believe every meal has a story to tell if you’re willing to look for it. I’ve spent the past decade of my life trying to eat consciously, and I love exploring the qualities that make wild ingredients so profoundly unique. It’s not always easy, but it’s pushed me to search in places I’d never...
Steamed Clams with Smoked Garlic Sausage

Recipes

Steamed Clams with Smoked Garlic Sausage

In episode 1 of Sourced, I travel to Connecticut to meet with the one and only Brad Leone of the hit show, "It’s Alive." We catch blue crabs at night and dig for clams during the day. To celebrate a great day on the water, I created this seasonal steamed clam recipe, complete with smoky garlic...
Venison Carnitas

Recipes

Venison Carnitas

Carnitas are a staple in my house; I make it often and with a variety of wild game. It's a great way to serve a crowd of people and is the perfect recipe for those tougher cuts of meat like the neck or shoulder. This recipe can easily be done in a crockpot or a pressure cooker to cut down on cooking...