Eat Wild. Eat Whole. Live Well.

Danielle Prewett didn’t set out to build a career in wild game cooking—it was more of a happy accident. After studying fashion design and working in the industry, she pivoted into the kitchen, eventually teaching cooking classes and honing her skills alongside professional chefs. But it was a move to North Dakota—and a steady supply of wild game from her husband’s hunts—that truly changed everything. What started as a curiosity quickly became a calling. She’s now one of the leading culinary voices of MeatEater.

We talked to Prewett about cooking seasonally, eating consciously, and reimagining how wild food could be cooked, shared, and enjoyed.

Cowboys & Indians: Congrats on your cookbook, MeatEater's Wild + Whole: Seasonal Recipes for the Conscious Cook. Where did the “Wild + Whole” of the title come from?
Danielle Prewett: It really combines two ideas. I care a lot about eating whole, real foods and avoiding overly processed ingredients. At the same time, I wanted to highlight wild game. But I also noticed that wild game recipes often focused only on the meat. I wanted to think about the entire plate—how everything works together. So “Wild + Whole” represents both wild ingredients and a holistic approach to eating.

C&I: What does “eating consciously” mean to you?
Prewett: I think a lot of people want to eat sustainably, but they’re not sure how. There’s a lot of oversimplified messaging—like “eat meat” or “don’t eat meat”—without really understanding the full picture. For me, it’s about looking at the story behind your food. Where did it come from? What did it take to get to your plate? If it’s wild game, you start to understand the habitat, conservation, and ecosystems involved. That awareness naturally changes how you eat. It’s about appreciating the full process and making more informed, thoughtful choices.

C&I: How has your relationship with food evolved?
Prewett: The more time I spend outdoors, the more connected I feel to my food. I never thought of myself as a conservationist—I just wanted to cook good food. But sourcing the best ingredients led me to understand ecosystems, wildlife, and sustainability in a much deeper way. That journey completely reshaped how I see food.

C&I: Along those lines of getting closer to the source, what misconceptions exist around foraging?
Prewett: A lot of people are intimidated by it, or they think it’s too time-consuming compared to just buying something. But foraging is a really fun way to add something unique to your cooking. In Texas, for example, dewberries are a great entry point because people already recognize them. It’s approachable, and it helps people reconnect with what’s growing around them.

C&I: What has influenced your cooking style the most?
Prewett: I grew up watching Julia Child, but a big shift came when I started focusing on vegetables—especially after reading Six Seasons by Joshua McFadden. That’s when I stopped thinking in terms of “main dish” and “sides” and started building dishes where everything works together—balancing flavors, textures, and colors. That’s when I really felt like I
became a better cook.

C&I: What are some essential cooking tips you always follow?
Prewett: Learn how to properly brown food. It’s one of the simplest but most impactful techniques. That browning—the Maillard reaction—is where you get deep flavor. It’s what makes food smell and taste incredible. And if you’re cooking wild game, don’t overcook it. It’s very lean, so it cooks quickly and can dry out easily.

C&I: What advice would you give someone trying wild game for the first time?
Prewett: Be open-minded. It’s not going to taste like beef—and that’s the point. Every animal is different based on what it ate and how it lived, so there’s a natural variation. It’s a much more dynamic and interesting eating experience.

C&I: How do you approach drink pairings with wild game?
Prewett: It’s actually similar to traditional pairings. A good pinot noir works beautifully with venison, and even with lighter meats like pheasant. You can also pair based on the dish—something like a hearty stew pairs really well with a bold ale or dark beer.

C&I: What was one of your most memorable meals?
Prewett: There was a full-circle moment where we caught a fish using a fly tied with feathers from a chicken we found, then used the fish and even the bones afterward. Those kinds
of experiences—where the entire process connects—are really meaningful to me.

C&I: What do you hope readers take away from the cookbook?
Prewett: I hope it inspires people to get outside and connect with their food. Some of the ingredients might feel unfamiliar or intimidating, so I wanted to show the diversity that’s possible in cooking. We tend to rely on the same handful of ingredients, and this book is really about expanding that—getting people excited to try something new and feel more creative in the kitchen.

Find Danielle Prewett’s cookbook, Wild + Whole, wherever you buy books and on her website, daniellecooks.com. Check out more of Prewett's recipes that she shared with C&I: Strawberry and Red Wine Shortcakes With Vanilla Whipped Cream, Garlic-Honey Grilled Chicken with Herbes de Provence, and Venison Fajitas With Grilled Peppers and Onions.

PHOTOGRAPHY: (all photos) Angie Mosier