It's that time of year, so I borrowed this book from a co-worker. It is entertaining and easy to read. The author is clearly very opinionated about everything from the proper cooking equipment (a Dutch oven is his favorite) to the fact that everything is edible. There are chapters front and back about the proper way to hunt/kill the deer and the best methods for dressing the carcass and cutting the meat.
This is clearly a hunter's cookbook rather than a guide to gourmet cuisine. The recipes are straightforward, as are the cooking instructions. The ingredients are either common (canned tomatoes), rural (squirrel, armadillo), or rustic (sweet acorns, watercress). The instructions are also laced with repeated warnings about the meat being too tough or dry if not cooked with techniques which pay attention to those problems.
I don't know that I'll make anything directly out of this cookbook. But I do recommend it to anyone who wants ideas on how to cook a very lean, often tough type of meat.