This is a one-of-a-kind cookbook by hunters who cook what they hunt. The authors stress that the "art" of wild game cooking is not only in the preparation of the meals, it's also in the care and handling of the kill. As such, they include recommendations for meat aging, tips on preventing meat damage, and instructions for hanging and cooling carcasses. The Art of Wild Game Cooking is packed with over 100 mouth-watering recipes that range from quick camp meals to exquisite gourmet dishes. Readers will find easy-to-follow preparation techniques for: Venison steaks/roasts/ribs

International Specialties Waterfowl and upland game

Trout/salmon/freshwater fish Tough cuts and strong-flavors

Small Game Also recommended: The Venison Cookbook, Classic Freshwater Fish Cooking, The Freshwater Fish Cookbook. The Fish and Game Kitchen series from Voyageur Press is designed to be the most comprehensive series ever developed for cooking fish and game. Our authors live what they teach; they are experienced hunters and anglers who offer years of practice and experimentation. Eileen Clarke, the cooking columnist for Field and Stream, has written three other volumes for "The Fish and Game Kitchen" series: The Freshwater Fish Cookbook, Classic Freshwater Fish Cooking, and The Venison Cookbook.

Review

"If you're tired of the same ol' recipes by mid-November, check out Eileen Clarke's new Venison Cookbook. With over 100 unique recipes ranging from quick camp meals to elaborate gourmet dishes, there's something in this book for every taste. Complete with lots of great color photos and plenty of tips from a skilled cook who is also an accomplished hunter." -- Guns Magazine

"The best addition you can make to your shelf of cookbooks . . . ." -- Gray's Sporting Journal

"The section on the field preparation and aging of big game is the best I have ever read and is reason enough to own the book. One of the strengths of this cookbook is that the recipes and comments address the real-world concern of dealing with game that might be strong tasting or tough." -- Shooting Sportsman

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