Wild + Whole

Over 80 seasonal recipes for cooking with wild game and eating consciously, from the founder of MeatEater’s food vertical Wild + Whole Wild + Whole founder Danielle Prewett believes that every meal should tell a story and that sustainable eating starts by reawakening our connection to food and relying on the inherent rhythms and seasons of nature. As MeatEater’s leading voice for wild foods and a trusted resource for cooking wild game, Prewett seeks out seasonal local foods and focuses on living off the land through hunting, fishing, foraging, and gardening. In her debut cookbook, Wild + Whole, she shares her personal entry into hunting and processing wild game and her philosophy for cooking seasonally, eating consciously, and approaching food with curiosity, thoughtfulness, and intention. Wild + Whole contains more than 80 recipes that celebrate the diversity of food and are organized by season, including: Spring: Cheesy Fried Morels with Rustic Tomato Sauce, Perfect Pan-Roasted Turkey Breast with White Wine and Tarragon Sauce Summer: Black Bean, Corn and Tongue Empanadas with Cilantro-Lime Crema, Broiled Salmon with Miso-Peach Jam and Crispy-Fried Rice Fall: Butternut Squash Chutney with Blue Cheese and Crackers, Smoked Sage Venison Tenderloin with Brown Butter and Ultra-Creamy Mashed Potatoes Winter: Popovers with Roasted Bone Marrow and Celery Leaf Gremolata, Giant Duck Fat Chocolate Chip Cookies