Venison is growing in popularity. What could be more species-appropriate than free life in fields and forests, what meat can be healthier than that of animals that only feed on the leaves, grass and herbs that nature offers them.

The book by “wild pope” Olgierd Graf Kujawski is more than just a collection of recipes: more than 190 step-by-step photos show in detail how to cut up and bon the various types of venison, whether venison, hare or wildfowl; In addition, the book provides basic information about the health value and the correct culinary processing of venison in the kitchen and thus provides basic knowledge that is missing in most cookbooks.
The 180 recipes range from the best traditional and traditional ways of preparation to creative and new ideas for roe deer, red deer and fallow deer, wild boar, hare and rabbit, for wild goose and wild duck as well as pheasant, partridge and quail, but also for specialties such as chamois, mouflon and ibex, pigeon, snipe, wood grouse, etc. Even the correct preparation of badger and elk as well as exotic animals such as reindeer, kangaroo and antelope are discussed, as is the correct processing of game innards, the production of Terrines, aspic and pies and much more.
The comprehensive book not only for all hunter households, but also for all game lovers!

About the author
As an author, editor and photojournalist, Olgierd Expeditus Johann Graf Kujawski has earned the reputation of the German “Pope of the Wild”. His standard work has now been completely re-illustrated and supplemented with 45 new recipes: The new game kitchen, the classic of the game cookbooks, is available in a completely new, unmistakable edition!