Wild Meat is an illustrated, globally-relevant guide to game meat for the mindful hunter and cook by respected chef and game harvester Ross O'Meara, who draws on decades of experience to show readers how these two pursuits coexist so well.

Ross was drawn to hunting over the years in an attempt to better understand and connect as a chef to where his food came from. The result is a book's worth of knowledge for the hunters who care as much about what happens in the kitchen as they do in the field. With step-by-step harvesting techniques alongside more than 80-plus delicious recipes, Wild Meat will take you back to the meaning of making something from scratch. Covering a broad range of species – everything from hare to pig to deer and pheasant and even Kangaroo – Ross shares his knowledge using the whole animal that has been skinned and eviscerated in the field, a process explained in words and illustrations. Sumptuous recipes range from Rabbit Terrine to Goat Rendang, to Beef & Stout Pie and Duck Rillettes. As well, Ross presents the ultimate harvester's larder (including Mustard, and Preserved Horseradish), a dry-ageing guide that shows readers how to age game meat for best results, and a how-to guide to sausage making.

Wild Meat is a rich and useful resource for anyone (hunters or not) who aspires to reduce their consumption of farmed meat in favor of free-range, cruelty-free, organic, hormone-free, grass-fed alternatives.

Ross O'Meara has been a chef for thirty-three years, and has lived in the US, UK, France and all over Australia. He holds a game-harvesting license. Some might call him a hunter, but he prefers game-harvester: he says a hunter shoots for a trophy, a harvester shoots for a meal. After several years pig farming on Tasmania's Bruny Island, he relocated to Mansfield, in north-east Victoria, with his wife and three children, to have access to hunting all year round. He is sought out by chefs across the country as a leading source of local knowledge in the field of game meat harvesting. Ross is also known as one of three hosts of the long-running SBS television series Gourmet Farmer, with Matthew Evans and Nick Haddow. Ross appeared on several series, as well as being co-author of two cookbooks with Evans and Haddow: The Gourmet Farmer Deli Book and The Gourmet Farmer Goes Fishing.