Also consider these wild game cookbooks:

Venison: The Slay to Gourmet, Field to Kitchen Cookbook by Jon Wipfli

The founder of Animales Barbeque covers butchering a deer and cooking everything between the antlers and the tail.

Pheasant, Quail, Cottontail by Hank Shaw

Another excellent installment in his series, the former Pioneer Press reporter and trained chef covers pheasant, grouse, squirrel, and more.

The Sioux Chef's Indigenous Kitchen by Sean Sherman with Beth Dooley

This James Beard Award-winning cookbook includes recipes for venison and waterfowl, as well as abundant vegetarian dishes.