Now, in this lovingly prepared volume of 112 wild game recipes (most never before published), hunters, cooks and other lovers of good game can discover the secrets of creating superb, mouth-watering steaks, roasts, stews and other main dishes, as well as soups and sauces, from all kinds of fresh game?dove or pigeon, wild duck, wild goose, partridge or woodcock, pheasant, quail, rabbit, venison, antelope, or elk. Collected over a thirty-year period in which Smith traveled extensively throughout the world, many of these recipes have been handed down from generation to generation while others are original creations by the author, his wife, or fellow enthusiasts.