Wild + Whole

Redefining our connection to food
Smashed Brussels Sprouts

Recipes

Smashed Brussels Sprouts

If you like Brussels sprouts, then you’ll enjoy this recipe. These small, cabbage-like vegetables are always welcome at my fall and winter dinner table. They add a heathy dose of green fiber to sumptuous feasts along with a pleasant bitterness to cut through all the fatty flavors we normally reach...
Read More
Grilled Flank Steak with Verde Sauce

Recipes

Grilled Flank Steak with Verde Sauce

In the Sourced episode “Restoring the Cycles of Nature,” I visit Will Harris at White Oak Pastures, a regenerative farm in Georgia. This was my first time sourcing and cooking with beef in several years since I primarily rely on wild food for my protein. What I’ve learned through hunting and...
Danielle Prewett Nov 22, 2022
Read More
How to Serve a Wild Turkey for Thanksgiving

Cooking Techniques

How to Serve a Wild Turkey for Thanksgiving

There is always debate over the best sides for Thanksgiving dinner, but there is no doubt that turkey is the centerpiece of the holiday dinner. If you’re planning on serving a wild bird instead of a butterball this year, there are a few things to consider. Whole Bird versus Breaking it Down Nothing...
Wade Truong Nov 21, 2022
Read More
How to Buy the Perfect Thanksgiving Turkey

Cooking Techniques

How to Buy the Perfect Thanksgiving Turkey

Preparing the perfect Thanksgiving turkey can be an incredibly intimidating task. In a perfect world, we’d all have access to a freshly harvested wild turkey. But for many folks, that simply is not an option. This means that most of us will once again be left to figure out exactly how to transform a...
Kevin Gillespie Nov 17, 2022
Read More
Seared Fish with Miso Butter

Recipes

Seared Fish with Miso Butter

I was lucky enough to catch Mahi Mahi, aka dorado, with Kimi Werner on a recent trip to Hawaii. Mahi Mahi are nicknamed the rabbits of the ocean. They're an extremely fast growing fish and can spawn 2 to 3 times a year, making them a resilient and sustainable species to catch and eat. Their flaky...
Danielle Prewett Nov 15, 2022
Read More
The Science of Aging Meat

Cooking Techniques

The Science of Aging Meat

There is a phenomenon that frequently occurs in the world of gastronomy in which food that was once considered lowly, crude, or simple is transformed into the prized fare of the rich and well-heeled. What was once referred to as "peasant" food often finds itself, many centuries later, on the tasting...
Anna Borgman Nov 10, 2022
Read More
Celeriac Purée

Recipes

Celeriac Purée

Celery root, or celeriac, is quickly becoming one of my favorite fall and winter vegetables. It has the distinctively savory, aromatic qualities of celery along with delicious nutty notes. Texture-wise, celery root is nothing like the watery, fibrous sticks that you keep convincing yourself to like...
Read More
How to Assess Your Garden's Microclimate

Gardening

How to Assess Your Garden's Microclimate

Selecting the space where you locate your vegetable garden might seem mundane or unimportant, but it’s often the reason why some gardens are successful and others aren’t. Most gardeners understand how their USDA growing zone impacts when they should plant their crops. But even within growing zones...
Jordan Tony Nov 7, 2022
Read More
Video: How to Start Chicks in the Fall

Homesteading

Video: How to Start Chicks in the Fall

Everybody loves a spring chicken, but at the Newcomb Farm, we start ours in the fall to get more productivity out of our egg-laying chickens using their natural egg-laying patterns. Most chicks won’t start laying eggs until 18 to 20 weeks. That means they are pretty much just farm freeloaders for...
Misty Newcomb Nov 3, 2022
Read More
Rockfish Chowder

Recipes

Rockfish Chowder

I’ve been corrected a number of times for using the term “rockfish” to describe striped sea bass. I will also make note that none of these people were from the Chesapeake Bay area. Here, striped sea bass are called rockfish, namely for their tendency to congregate on rocky structures. Regardless of...
Wade Truong Nov 1, 2022
Read More
Foraged Fire Cider

Recipes

Foraged Fire Cider

We just had our third frost here in Maine, which means people are starting to sniffle and sneeze. It also means that it’s time to make a new batch of fire cider—an age-old tonic for human health during cold and flu season. There’s really no telling exactly when the first fire cider was made. I think...
Jenna Rozelle Oct 31, 2022
Read More

Featured Gear

4 Pack Seasonings Gift Pack
Save this product
Spiceology
$35.99
Get the what you need to cover nearly any recipe in the kitchen. Designed tocover Fin, Fowl, Forage, and Fur these spices will step up your game in thekitchen with nearly any critter you bring home.
Braiser 3.5 QT
Save this product
Staub
$329.99
A featured piece in the kitchen of Chef Kevin Gillespie, the Braiser has broad functionality from freezer to oven to table.
Tall Cocotte 5 QT
Save this product
Staub
$199.99
"I use my Staub dutch oven more than any other cookware during the winter for creating delicious braised wild game recipes." - Danielle Prewett
The MeatEater Fish and Game Cookbook
Save this product
Penguin Random House
$35.00
The definitive guide to cooking wild game, including fish and fowl, featuring more than 100 new recipes.