Learn to dress and prepare small and large game, birds, and fish with this detailed guide, and then use them in 200 delicious recipes.

The wildlife artist shares his love of cooking and wild foods in a collection of recipes that includes sauteed trout with morels, Canada goose with fiddleheads,

2012 IPPY Bronze Award in the Cookbook category (Independent Publisher Book Awards) ForeWord Reviews 2012 Book of the Year Award Finalist (TBA) 2013 James Beard

From field to table, The Hunter's Guide to Butchering, Smoking, and Curing Wild Game and Fish gives you all you need to know to harvest your big game, small gam

"After the Hunt, Chef John D. Folse's eighth cookbook, explores man's hunting history from cave man through American colonization. Travel through time as ancien