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/ribsInternational Specialties Waterfowl and upland gameTrout/salmon/freshwater fish Tough cuts and strong-flavorsSmall 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.