Game offers some of the most intense, delicate, rich, and varied meat around. And not only is it delicious, it can also be a healthy and more nutritious alternative to traditional red meats. Here, Tim Maddams gives an accessible guide to obtaining, assessing, preparing, and cooking game, including pheasant, grouse, venison, partridge, hare, rabbit, boar, and duck.

Tim begins by describing the characteristics of game species, followed by a discussion of ethical and sustainable hunting, preservation, and seasonality. Next, he gives a step-by-step guide to skinning, feathering, and...