From Field to Fork: Why Every Hunter Needs the Wild Game Bible

A clean shot is only the beginning. What happens in the next few hours decides whether that deer, duck or rabbit becomes the best meal of your year or a freezer full of tough, gamey regret.

Most hunters learn the after-the-shot skills the hard way: a botched field dressing, a processor bill bigger than expected, a backstrap cooked to leather. There's a better way to learn, and it fits in one book.

Meet the Wild Game Bible

Hunting, Butchering, and Cooking Wild Game Bible by Ethan Greenwood is a 10-in-1 field-to-table guide for aspiring and seasoned hunters. Instead of buying separate books on hunting tactics, processing and wild game cooking, you get the whole journey in one volume, covering game of every size.

It's Book 2 of the Outdoor Mastery Collection, released July 10, 2024, and available on Kindle, in paperback and in hardcover.

What's inside

1. Before the hunt. Gear, scouting and the fundamentals that put you in position for the right shot.
2. The hunt itself. Techniques for big game, small game and birds, with a focus on clean, ethical shots.
3. Field dressing. Getting the animal cooled and cleaned fast, the biggest single factor in how the meat tastes.
4. Butchering at home. Breaking down an animal yourself so you keep every usable cut and skip the processing fees.
5. Storing and preserving. Packaging and freezing so nothing goes to waste.
6. Cooking. Recipes and techniques built for lean wild meat, not beef recipes with venison swapped in.

Who it's for

• New hunters who want one trusted reference instead of forum threads and videos.
• Seasoned hunters ready to stop paying a processor and do their own butchering.
• Home cooks with a freezer full of venison who want it to taste great.
• Gift givers looking for something a hunter will use season after season.

5 quick tips for better wild game

1. Cool it fast. Field dress promptly and get the carcass cooling, especially on warm days.
2. Keep it clean and dry. Clean gloves, a sharp knife, and keep hair, dirt and water off the meat.
3. Trim the fat. Wild game fat often carries the strong "gamey" flavor.
4. Don't overcook lean cuts. Backstrap and steaks shine at medium-rare.
5. Label everything. Write the cut and date on every package.

Get your copy before opening day

The book also includes bonus wild game cooking videos curated by Ethan Greenwood. Pick up your copy on Amazon and make this the season nothing goes to waste.