Gourmet Cooking for Free - by Bradford Angier, Don Berger (Illustrator)
The late Bradford Angier was known as "Mr. Outdoors" by his generation, and eating off the land was his specialty. First published in 1970 Gourmet Cooking For Free is a collection of over 300 of Angier's unique and delicious recipes for preparing wild game, fish, and wild plants. Includes recipes for Big Game (venison, bear, moose, buffalo, caribou), Game Birds (grouse, duck, partridge, quail, pheasant, goose, turkey), Small Game (beaver, rabbit, squirrel), Fish (trout, Atlantic salmon, bass, pickerel, eels), Shellfish (clams, oysters, crabs, crayfish, mussels, turtle), Edible Plants (wild rice, water cress, nettle, wild onion, mustard, dandelion, cattail, plantain, fiddleheads), and Wild Fruit (blackberries, elderberries, currants, raspberries, cranberries).

The Sporting Chef's Favorite Wild Game Recipes - by Scott Leysath
This cookbook is in its third printing and continues to receive rave reviews across the country. Scott Leysath's experience ranges form corporate management of a chain of Western US restaurants to owning his own popular restaurant and catering enterprises in Sacramento, California. In addition to offering sensational domestic wild game dishes on his menus, Scott prepared irresistible entrees for customers who would bring their game to the restaurant to learn how to do it the right way.

Eat Like a Wild Man : 110 Years of Great Sports Afield Recipes - by Rebecca Gray (Editor)
Rebecca Gray draws upon 110 years of "Sports Afield" magazine to compile an outstanding recipe collection for fish, fowl, and wildlife dining. "From Venison Steak Paillard, Yearling Bear Roast, and Curried Grouse Breast, to Louisiana Oyster Soup, Malabar Curried Trout Soup, and Black Bass Mushroom Pie, Eat Like A Wild Man features unusual and highly recommended dishes that would grace any table, highlight any celebration, and please any palate."

The L. L. Bean Game and Fish Cookbook - by Angus Cameron, Judith Jones, Bill Elliott (Illustrator), Leon Gorman
Contains all the information a cook/hunter/angler needs to prepare hearty game and fish meals in camp or at home. There are detailed and illustrated instructions for all procedures needed to prepare and cook game and fish. Over 800 recipes included.

Duck & Goose Cookery - by Eileen Clarke
With about 100 new recipes ranging from appetizers to soups and stews to main courses and even sausages and jerkies, this is one of the most comprehensive wild duck and goose cookbooks you will ever find.

Preparing Fish & Wild Game
"From simple pan-frying, poaching, grilling, and baking to the complexities of whipping up the appropriate stocks and sauces, Preparing takes you by the hand and leads you through the mysteries. Its combination of step-by-step text and accompanying photos also shows -- as well as tells -- you how to smoke, can, make sausage, clean and store fish, age and dress game, and safely freeze the wild harvest." A complete book of dressing, cleaning and cooking techniques for preparing fish and all types of wild game, including big and small game animals, game birds, waterfowl, and wild turkey. The recipes were selected for simplicity in ingredients, low to moderate preparation time and wholesome nutrition. Nutrition information is included with each recipe.

Dressing & Cooking Wild Game (The Complete Hunter) - by Teresa Marrone
A fully updated and expanded edition of a best-selling title that sold over 350,000 copies. Dressing & Cooking Wild Game now includes even more mouth-watering wild game menus as well as complete dietary exchange and nutrition information for each recipe. Simple, concise text and detailed instructions provide everything you need to prepare a delicious wild-game meal.

America's Favorite Wild Game Recipes (Hunting & Fishing Library)
Quality photos display taste-tempting serving suggestions for everything imaginable, including woodcock, javelina, squirrel and raccoon. From soups, stews, and chilies to game sausages and smokehouse specialties ... whether it's for the main dish or an appetizer, you'll find a good recipe in here to tempt the palate.

Field Dressing and Butchering Upland Birds, Waterfowl, and Wild Turkeys : Step-By-Step Instructions, from Field to Table - by Monte Burch
To enjoy fresh wild turkey on the table, it is essential to care for it properly in the field. In this informative guide, Monte Burch explains the best methods for field dressing turkeys, upland birds, and waterfowl, and tells you how to handle your freshly dressed fowl once you get it to your kitchen. From fundamental butchering techniques necessary to process and preserve game birds to basic cooking methods, Burch shows you how to prepare a bird for freezing, curing, or smoking. Also look for "Field Dressing and Butchering Deer" and "Field Dressing and Butchering Rabbits, Squirrels, and Other Small Game" by the same author.

The Art of Wild Game Cooking (Fish and Game Kitchen) - by Eileen Clarke, Sil Strung
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.

Kill It and Grill It : Ted and Shemane Nugent's Guide to Preparing & Cooking Fish & Game - by Ted Nugent, Shemane Nugent
In Kill It and Grill It, Ted Nugent shares his favorite recipes for such exotic fare as wild boar, pheasant, buffalo and venison. Kill It and Grill It is filled with hunting anecdotes, detailed instructions on cleaning and dressing your game, helpful hints for those new to hunting and cooking wild game, nutritional information, and of course, recipes.

For The Grill - More great cookbooks for the grill can be found in our "For The Grill" Bookstore here at Time4me. Also, don't forget to check out our Outdoor Cooking Bookstore for excellent Dutch Oven methods of cooking all your favorites.

Limpy's Homemade Sausage : And Then Some for the Hunter and the Homemaker - by S. G. Pierce
Here is how to make all kinds of mouthwatering sausages from varies types of meat. Explained in detail is the entire process: selecting meat types, body parts, field dressing, grinding, making a home smoker, smoking, brining, sausages casings, spices.

Build a Smokehouse - by Ed Epstein (Illustrator)
This is probably a difficult subject to find any information about anywhere on the Internet (and it isn't so easy to find a good book on the subject either). We found this little gem at amazon.com while searching for more on the subject of wild game. This succinct book gives the basics for putting together several forms of smokers of various sizes, and some beginning fundamentals of smoking meats.