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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.

Check out some of Danielle's favorite gear.

Recent Posts

How to Make Venison Sausage Without Pork or Beef

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...
Danielle Prewett Dec 29, 2021
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How to Clean a Gizzard

Butchering & Processing

How to Clean a Gizzard

The gizzards of game birds like pheasants, ducks, and turkey are under-appreciated little nuggets of meat. Perhaps it’s because they look strange and are difficult to trim without proper instruction. Well, we’re taking the mystery out of preparing them by showing you how to clean a gizzard and how...
Danielle Prewett Feb 22, 2021
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Why You Shouldn’t Always Trim Silverskin

Butchering & Processing

Why You Shouldn’t Always Trim Silverskin

The first thing I learned about processing deer was to trim all the silverskin away from the meat. For a long time I held the common belief that all that sinew was worthless and inedible. After many years of cooking with wild game, I’ve found that was a huge mistake. Part of the reason I wanted...
Danielle Prewett Nov 10, 2020
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How to Wet Age Meat

Butchering & Processing

How to Wet Age Meat

Aging meat isn’t really optional when it comes to wild game. For lean, tough cuts that hunters are familiar with, this is a necessity to create a quality end product. There are two types of aging, each with their own pros and cons. Dry aging is considered to be the traditional form of aging. For...
Danielle Prewett Sep 23, 2020
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Danielle Prewett's Gear Picks

Woodwind WiFi 24 Pellet Grill
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Camp Chef
$1159.99
Make smoking food effortless with the best pellet smoker on the market!
Coq au Vin Cocotte 5.75 QT
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Staub
$369.99
Danielle Prewett's favorite cookware piece for slow-cooking tough cuts of game, simmering hearty stews, and roasting whole birds, the Staub Cocotte is unsurpassed for one-pot meals that take time and heat to turn into perfection.
Whetstone Knife Sharpener
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Work Sharp
$29.99
A sharp knife is a safe knife! Keep your most important cooking tool in good shape with a whetstone.
Meatcrafter® Knife 2.0
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Benchmade
$405.00
Simply the best boning, processing, and cooking knife available on the market.
Heirloom Finishing Salt
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MeatEater Store
$9.99
Perfect for seasoning meats, vegetables, and baked goods just before eating.
Danielle's Gear Picks