I'm Daniel Pruitt and I'm the founder of Meadeaters Wild and Hall. I've got a new cookbook coming out, my first, and I'm so excited to tell you about it.

It's called Meadeers Wild and Hall and it contains more than 80 seasonal recipes inspired by what you can hunt,

fish, forage, or grow in your garden each season.

Wild game and fish play a really big part in this book, but so do the seasonal fruits and

vegetables that fill my plate all year round. You'll find recipes like smoked sage,

venous, and tenderloin, cotton tail soup with leaks,

cheesy fried morrels with tomato sauce, and even desserts like chocolate porchini mushroom

potted cream.

You'll also find my tried and true standards like Shepherds Pie,

venison enchiladas, and the ultimate garlicky meatballs.

From that elusive weeknight recipe that the whole family will want to eat on repeat

to some extra special celebratory meals, this cookbook is a result of years of recipe testing.

You'll walk away armed with the best techniques for cooking with wild ingredients

and using up the game in your freezer to cook delicious, beautiful, and memorable meals.

It's Meadeaters wild and whole.

Seasonal recipes for the conscious cook

by me, Danielle Pruitt.

And it's coming October 8th,

but you can pre-order your copy now at the

meat eater.com or wherever books are sold. And we're back with another episode of Cutting the Distance Podcast.

I'm Dirk Durham.

And the elk season is in full swing right here in the west.

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