This cookbook is ideal for hunters who care as much about what happens in the kitchen as they do in the field, and cooks who want to know more about where their food has come from.

Step-by-step harvesting techniques, complete with illustrations, feature alongside more than 80-plus delicious recipes covering a broad range of species, from hare to pig to deer, pheasant and even camel and kangaroo.

Wild Meat will take you back to the meaning of making something from scratch, with sumptuous recipes including Rabbit Terrine, Goat Rendang, Camel & Green Olive Tagine and Crispy Five-spice Goose. The book also includes the ultimate harvester's larder, a dry-ageing guide and how-to instructions for sausage making and charcuterie.

Wild Meat is a rich and useful resource for anyone (hunter or not) who aspires to reduce their consumption of farmed meat in favor of free-range, cruelty-free, organic, hormone-free, grass-fed alternatives.

Other cookbooks by this author

• Le Fermier Gourmet: Recettes secrètes: le bon goût des produits d'autrefois
• The Gourmet Farmer Deli Book: Food As It Used to Taste
• The Gourmet Farmer Deli Book: Food As It Used to Taste
• The Gourmet Farmer Goes Fishing
• The Gourmet Farmer Goes Fishing