Foraged & Found with Danielle Prewett | MeatEater Cooks

Wild + Whole is rooted in the values of sustainable eating, which often means making use of less common ingredients alongside foods in the peak of the season. Kevin and Danielle work together to transform two strikingly different ingredients, fresh duck liver and chanterelle mushrooms, into a dish that would be right at home on the menu of any of Kevin’s restaurants.
#fueledbynature #meateater
----------------
Check out the gear the MeatEater Crew uses in the field here: store.themeateater.com
Follow us:
Web: www.themeateater.com
Instagram: / meateater
Facebook: / stevenrinellameateater
Twitter: / meateatertv

[@scottjohnson8236]

Just to be clear I am a fan of the series as a whole, but want go on the record for the future episodes please omit the 70's porno disco sound track.

[@josephmarciano4761]

Just checked the ME website. Alas, no Pate Recipe. I'd buy a cookbook that had this Pate recipe . . just for the Pate.

[@SarahCrowley-ut7pp]

Thank You for this🙏💚✨ I live in Londonnear Epping Forest & I found my first hen of the forest this morning❣️ I’m looking forward to having it for lunch. I too am so grateful for natures healing,calming power. One love 💚❤️ 💛✨

[@donhughes8465]

Chef Kevin is great. Danielle is great. Pate is great. Great show, thank you! I enjoyed this one very much.

[@blindascension6993]

Does everything have to be a slow motion shot??

[@colepost2976]

Yes

[@roger5322]

Do a little meth before watching. Then you can mute it so they isn't as much talking. You can add your own commentary. Then it would as if you was the one that was doing the show.....🙄

[@bradklein3519]

Its part of foraging...

[@Sundog0811]

Thats how they make it look so good. Gitta take your time. Just looks like slow motion. A master will even make liquids pour in slow motion

[@anon4096]

like the vid, but i wish it was 100% in slowmo, instead of only 90%.

[@underdogoutdoors]

I'd love to have more confidence picking mushrooms in the woods, another rewarding outdoor activity! Great episode!

[@hanswurst5433]

There are probably apps nowadays, but i always take a book with me. Helped me a lot.

[@amylynn3026]

Look for a book for your area. It's an amazing opportunity to get more in touch with your land.

[@caseyl9906]

The internet is such a great thing & you should try and find someone local who knows and willing to teach???

[@rhydonandon8355]

Also Shoom ID has grand application and Paul Stamets Quantified Citizen Science is good resource too

[@underdogoutdoors]

@@rhydonandon8355 Thank You!

[@scottosborne6735]

I like this foraging angle this channel has taken. Pickled chantrelles are the best way I've found yet to preserve and enjoy chantrelles.

[@patervin9019]

I know this is late but I have been putting them in the dehydrator for years and it preserves them where I can use them all winter

[@mattrhoda5592]

I keep forgetting about the cooking episodes, I always love these recipes I'll probably never make

[@willm3900]

stellar episode folks

[@davidhidalgo5662]

I liked Kevin on Top Chef now I love him. All these wild game, fish, and foraged food is incredible.

[@caseyl9906]

I grew up finding the few mushrooms that we get in the prairie grain belt of Montana north of Great Falls with knowledge passed down of what was good and not. I remember when was 12 years old and had a Little League Baseball game up in another small town up in the mountains and while exploring the woods we found a bunch of HUGE puffball mushrooms. When I brought one back and mom heard the whole story she sent us back to get some more🤣🤣 Puffballs were the size of softballs up to volleyball size!! I really would like you to do an episode on the common "Fairy Ring" mushroom (Marasmius oreades) that we all have seen in our lawns. Ate a bunch of those growing up on the farm but for me always caused excessive flatulence.

[@searadish565]

Danielle and Kevin are a culinary powerhouse!

[@michaelduncan2759]

Loved it, another great episode Miss Danielle. Mr. Griffiths, that dish looked epic.

[@kdkulhanek]

wrong chef, amigo

[@ChooRoo]

This has to be the cleanest kitchen I have ever seen. It's kinda freaking me out man, like a lot. Crap, maybe I picked the wrong kind of mushrooms again...

[@bustinbass78]

Chanterelle mushrooms is one I have always wanted to try. None in Iowa that I know of.

[@AbrahamCollins1786]

I'm crazy about pâté and I wasn't entirely sold on chef Kevin, but now I'm a huge fan. I want to try this recipe. Hats off to both of you.

[@tbag7579]

great content guys !

[@tbag7579]

love the content....the light flavor of the yellow chant is best when fresh and enhanced with butter (of course) and a splash of your favorite white whine is very complimentary in a sauce . on any thing. BUT here is a trick.....if you should be so lucky to find some black trumpets (chant like as well) they dry very well. Crush a small amount of the black trumpet with your dryed yellows ...rehydrate in frying pan w/milk...yellow flavor will come alive !

[@petersmit7223]

Believe it or not, there are morels here in Texas too.

[@frankmueller2781]

As well as lots of oyster mushrooms too!

[@adriancv888]

I am from Eastern Europe....we never throw away any part of the birds we sacrifice!

[@adriancv888]

@@vreblinz 🤣🤣

[@jjreno7843]

I enjoyed this video immensely, I've been a mushroom hunter for years and each year I try to add a new species of mushroom that I am totally comfortable with eating. Also finding new recipes to use them.

[@chadclayburg1410]

Lots of them in the PNW.

[@thegreatdanbino69]

The real liver king

[@StayZero556]

The heart, liver, gizzards, etc are just not something I’ve been able to bring myself to eat. I think probably because as a kid my mom would cook all of that stuff and I just couldn’t stand the smell (beef liver, especially). But I do appreciate the concept of using everything and how it’s almost more respectful to the animal.

[@jeremyhagen3903]

Ya'll gotta add the recipe somewhere if you're going to do an entire episode about a single dish. It's a cooking episode, not a gear episode. Also, the "slow-mo everything" is a major bummer. Danielle & Kevin did great.

[@sourcedcooking]

Loved the conversation! The use of all the parts of the animal was awesome. Slow motion added a cool touch 🍴

[@justinb8973]

Too much slow mo.

[@tracyann2602]

This is probably a mistake or not great writing/editing

[@tracyann2602]

I’d love to know you better Justin, that’s if you don’t mind

[@10flyingdutchman]

What happened to Sabertooth?

[@jackbarnes3579]

I love Kevin's hat! Where can I buy it?

[@tracyann2602]

Lol check around LA probably not even too far from you.

[@tracyann2602]

I’d love to know you better Jack, that’s if you don’t mind

[@LonC1966]

Content was great. Over use of dramatic slow motion was was over used. Closing the refrigerator door in slow motion? Really????

[@neildutt8641]

Where is the cookbook guys?

[@windshadowggtv5946]

how do you get duck fat ?

[@slowburner1]

<a href="#" class="seekto" data-time="1261">21:01</a>

[@paulopimentel2523]

👍🇧🇷

[@joanneganon7157]

Love this combo yummy 😋. JO JO IN VT 💞💨❄️

[@kdkulhanek]

I like this, but it isn't "Meateater-esque"

[@tracyann2602]

This is either a mistake or not great writing/editing

[@tracyann2602]

I’d love to know you better Kyle, that’s if you don’t mind

[@kdkulhanek]

@@tracyann2602 Que mamacita?

[@ziggybender9125]

The only part I don't like about the video is how you added the meat into the oil wet, we all know what exploding oil splashes feel like when they hit your skin and it's becoming common knowledge to pat dry your meat before adding it to the oil so I'm not sure why you guys chose to skip that step.

[@josephmarciano4761]

Even dry liver will spatter a bit.

[@ziggybender9125]

@@josephmarciano4761 not nearly as much or as explosive.

[@joshhoffman3554]

Maybe they just aren’t scared

[@tommeyer2084]

<a href="#" class="seekto" data-time="250">4:10</a>

[@michaelchase418]

Now I've gotten to the mushroom scenes, y'all are a fing joke.

[@jacobbeers1136]

Just watch out for jacks when foraging...

[@Ihavetopushmycar]

🍒🍓🍇🍎 🎂

[@choposfishingadventures4296]

Use me as the button for more videos with rinella in them

[@michaelchase418]

First, its strange for a pnw'er that yall's Texas chanty season is summer. Second how y'all are pronouncing chantrel. Weirdos.

[@Roadsout]

So from a hunter show to a gatherer show…. Y’all lost me

[@balljointfd3s]

Tell me Meateater has been recently trying to appeal to women without saying you're trying to appeal to women. It's so damn obvious! Also if you can somehow taste those Chanterelle Mushrooms amongst all that, then you you're completely full of it.

[@jmccabe419]

Wasn’t this chef on Top Chef

[@wesleybullock814]

Those do not look like morels

[@frankmueller2781]

Wrong season

[@LuckPuddle]

She tells a story about Morels, but she’s holding a chanterelle the whole time and he did say chanterelle. It’s either a mistake or not great writing/editing.

[@frankmueller2781]

@@LuckPuddle she that she's not comfortable hunting for morels. (I don't get why, as they're about as easy to identify as your own thumb)

[@chawveldatsyuk7882]

Dude this channel is turning into pbs. Lemme guess, another video with under 50k views

[@KrunchTastic]

As a business standpoint you would think they would see they are losing money. Def. some sort of agenda behind this bs.

[@spkynk]

To much variety for a meat and potato Fudd?

[@chawveldatsyuk7882]

@@spkynk this is a hunting and fishing show. Read me the title again. This would be an interesting show with Buck Bowden, this lady and the chef are not interesting or funny.