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

Ground Venison and Red Pepper Soup

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...
Braised Fish with Creamed Kale

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...
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...