People

Danielle Prewett

Danielle Prewett

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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How to Make the Best Grilled Fish

Cooking Techniques

How to Make the Best Grilled Fish

Cooking fresh fish over an open fire or charcoal pit is the perfect way to end a good day on the water. Wood smoke and bitter char add complexity without overpowering one of nature’s delicacies. Achieving this can be tricky, so we’re here to help you make the best grilled fish.  Grilling fish can be...
The Best Oils for Deep Frying

Cooking Techniques

The Best Oils for Deep Frying

There are few textures more satisfying than the crunch of crispy fried fish. The deep frying process is simple, but if there is one way to ruin a good fish fry, it’s choosing the wrong frying oil.  Two things to keep in mind when picking the best deep fryer oil are smoke point and flavor. The smoke...
How to Cook the Perfect Duck Breast

Cooking Techniques

How to Cook the Perfect Duck Breast

A perfectly cooked duck breast should have crispy, savory skin—a reward so good that it makes the tedious job of plucking worthwhile. Developing that crust and getting a juicy, medium-rare center is easy to do in theory, but can be tricky in practice. I’ve cooked a lot of waterfowl in my life, using...
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...
How To Make the Perfect Steak Sauce

Cooking Techniques

How To Make the Perfect Steak Sauce

We know a perfectly cooked venison steak doesn’t need anything else, but sometimes we just want to indulge. The best way to do that is with a simple pan sauce in the same skillet that you’ve cooked your meat in. It’s an easy way to dress up dinner without laboring over an elaborate recipe. Use this...
The Fastest Way To Season Cast Iron

Cooking Techniques

The Fastest Way To Season Cast Iron

The struggle to keep a cast iron pan seasoned is real, so many people simply choose not to deal with it. That’s unfortunate because caring for cookware doesn’t need to be complicated. The simplest and fastest way to season your cast iron cookware is on the stovetop. New cast iron usually comes pre...
How to Salvage Freezer-Burned Meat

Cooking Techniques

How to Salvage Freezer-Burned Meat

Everyone knows what it’s like to pull a hunk of meat out of the freezer, only to find a fibrous, brown layer across it. Freezer burn sucks, but before you toss that meat in the garbage, know that you can often salvage some of it. Here’s how to make use of this meat. What Causes Freezer Burn? Whether...
Should You Soak Venison in Milk?

Cooking Techniques

Should You Soak Venison in Milk?

About a decade ago I received some backstrap to try cooking venison for the first time. This gracious gift came with precise instructions: soak the steaks in buttermilk before grilling.  I’m sure most venison enthusiasts have heard this advice before. I find that people fall in one of two categories...
Ask MeatEater: Charcoal, Propane, or Pellet Grill?

Cooking Techniques

Ask MeatEater: Charcoal, Propane, or Pellet Grill?

You’ve got questions. We’ve got answers (and if we don’t, we’ll make them up). Every day fellow MeatEaters send us more than 100 emails and direct messages regarding hunting, fishing, cooking, and more. So, we decided to publish a series dedicated to our favorite FAQs. This is Ask MeatEater. In the...
How to Make Venison Sausage Without Pork or Beef

Cooking Techniques

How to Make Venison Sausage Without Pork or Beef

Like so many Americans self-quarantined right now, 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...