Rinella is an accomplished wild game cook as well as a hunter, and here he offers recipes that range from his takes on favorite staples to more exotic meals. He provides techniques and strategies for butchering and cooking all big game, and then shows how to prepare appetizers and main courses using common small game species such as squirrels and beaver. From waterfowl to trout, wild clams and sea cucumbers, whether you're cooking in the kitchen or at the campfire, this cookbook will be an indispensable guide for both novices and expert chefs. -- adapted from jacket and back cover.

Big game -- Small game -- Waterfowl -- Upland birds -- Freshwater fish -- Saltwater fish -- Reptiles & amphibians -- Shellfish & crustaceans -- Extras : basic and not-so-basic sauces, sides and accompaniments.