This cookbook is aimed at lovers of game meat and outdoor cooking. Those who only know game as a roast or goulash, immediately associating it with the typical flavors of bay leaves, juniper, and red wine sauce, will discover much more here. We utilize the grill, Dutch oven, and skewers to explore the diverse flavor nuances of this cuisine. Even unusual types of game make it to the plate. In this book, you'll find over 60 recipes, ranging from rabbit pot roast to pulled deer and wild boar flammkuchen, as well as venison roulades, bratwurst, and meatloaf. Alongside exotic recipes like crow strudel and raccoon stew, there are also classics like ribs and back roast.