Chef Trainee Asuta Tsurumi was just a normal Japanese teenager, until one day the harassment against his family’s restaurant went too far. Desperate to save his father’s precious cooking knife, he dove headfirst into a sea of flames. Rather than waking up in the afterlife, though, he found himself in a whole new world entirely! Fortunately for our hero, he soon gets picked up by the huntress known as Ai Fa. This guardian angel packs some attitude, though, so it won’t be all smooth sailing for Asuta! Plus his savior seems to have some issues of her own to worry about, too... Just how well will our rookie chef be able to parlay his skills in this utterly unfamiliar world? And with all the danger lurking around, will he even be able to survive long enough to put them to the test?! Come learn a thing or two about Cooking with Wild Game!

Though the meeting with Cyclaeus has come to a close, the problems facing our heroes are far from resolved. The twisted noble’s demands are still too much to swallow, leaving the fates of the former main Suun house up in the air. And as if that wasn’t enough, a new threat has appeared in the form of Goram Redbeard’s son Jeeda, who swears revenge against the people of the forest’s edge. Plus, Asuta’s old regulars have departed from Genos, though some new faces are starting to fill the void. In spite of everything already on his plate, even more new challenges await Asuta. For example, when rumors seemingly meant to frame the people of the forest’s edge start circulating, who exactly is behind them? When Asuta gets his first chance to cook with a meat other than giba, how will that play out? And will our heroes be able to convince Jeeda of the truth and gain his aid in cornering Cyclaeus? Find out all this and more in the exciting tenth volume of Cooking with Wild Game!

With the final remnants of the Suun clan dealt with, new leading clan heads chosen, and business booming for Asuta, the forest’s edge and the post town are swarms of activity. And things are about to get even busier! Asuta is asked to cook for a festival of the hunt, but when he and Ai Fa arrive, she is suddenly–not to mention rudely–challenged to prove her mettle as a hunter! Next, Asuta comes across a new ingredient, the potato-like chatchi, and starts figuring out the tricks to using it. Finally, Asuta begins giving cooking lessons to the local women, and among them he discovers a young girl with a surprising aptitude for cooking. All this and more in the exciting tenth volume of Cooking with Wild Game!

With the menace of the Suun clan no longer hanging over them, a peaceful era had finally arrived for the forest’s edge. Though new changes like the introduction of totos to their lives occurred, the Fa clan was no longer under constant threat. However, that peace couldn’t last forever, as the meeting with Cyclaeus loomed imminent, bringing with it the potential concern of a clash with the nobles of Genos. Before all that though, Asuta has problems of his own to face, starting with a bratty new customer. And that’s not all, as his regulars from Sym and Jagar are preparing to soon depart! Will Shumiral be able to work up the nerve to confess his feelings towards Vina Ruu, or will the circumstances weighted against him simply prove too much? With all this great upheaval facing him, just what will Asuta’s life look like after these tumultuous days? Can a peaceful and positive conclusion possibly be reached, or does the crafty Cyclaeus have some tricks up his sleeves to turn things around on our heroes? Find out all this and more in the exciting ninth volume of Cooking with Wild Game!

A comprehensive small-game hunting guide, perfect for hunters ranging from first-time novices to seasoned experts, with photography by renowned outdoor photographer John Hafner Steven Rinella was raised in a hunting family and has been pursuing wild game his entire life. In this first-ever complete guide to hunting—from hunting wild game to butchering and cooking it—the host of the popular hunting show MeatEater shares his own expertise with us, and imparts strategies and tactics from many of the most experienced hunters in the United States as well. This invaluable book includes • recommendations on what equipment you will need—and what you can do without—from footwear to cutlery to camping gear to weapons • basic and advanced hunting strategies for all North American small game, including drive techniques, solo and group hunting, ambush hunting, the use of hunting dogs, and techniques for decoying and calling • how to find hunting locations, on both public and private land; how to locate areas that other hunters aren’t using; and how to make competition work in your favor • detailed sections on furred small game, upland birds, and waterfowl, covering the biology and best hunting methods for a total of thirty small game species • comprehensive information about hunting wild turkeys in both the spring and fall seasons • how to master the arts of wingshooting and rifle marksmanship, and detailed information about shot placement, ammunition selection, and field maintenance of firearms and archery equipment • instructions on how to field dress and butcher your own small game animals for a variety of preparations • techniques and recipes for both indoor and outdoor wild game cooking

FIELD & STREAM, America’s largest outdoor sports magazine, celebrates the outdoor experience with great stories, compelling photography, and sound advice while honoring the traditions hunters and fishermen have passed down for generations.

Make the most of your wild game harvest with Wild Game Cooking. There is no food fresher than the food you get from the wild. No matter where you live or what you hunt, this cookbook has you covered. With delicious recipes for venison, moose, elk, boar, fish, duck, and more, this is a comprehensive guide for novices and experts alike. Learn to cook to perfection with a wide range of proteins and step-by-step preparations. Inside you’ll find: - Over 100 recipes for all of your wild game - Techniques for butchering, cleaning, cooking, and storing your game - Tender and tough cuts, sausages, jerky, stews, ground meats, and more - Tips for curing and dehydrating your meat so nothing goes to waste Whether you’re cooking at the grill, on the campfire, or in the kitchen, make the most of nature’s bounty with Wild Game Cooking.