Foreword From the Author:

I grew up believing you don't kill anything you don't plan to eat. That's why I've worked so hard to develop recipes the entire family can enjoy. The job stats with proper care and handling of the meat from the field or lake to the freezer. When sportsment complain that their wallye tastes "fishy" or their venison "smells funny," I usually suspect it's because they didn't give adequate attention to the cleaning, transporting, packaging, and freezing of the game.

Preparing the game is the next step. Wild game is, by nature, leaner than domestic meat, and that means it must be prepared differently. The recipes in this cookbook are designed to yield moist, flavorful dishes without sacrificing the distinctive flavor of the game.