This book is part cookbook, part 'Nuge stories and philosophy. Of course, you'd expect that with anything from Ted Nugent.
It's not a very thick book. It has recipes for a varied array of game, but most animals only get a couple recipes, which is a shame, since 1 kill will frequently yield huge amounts of meat. Do you want to make the same thing with your entire deer? The recipes, themselves, are sound. They advise treating the meat in the correct ways to maximize flavor and tenderness. The problem is that they're a limited selection of all you can do with game. I would have preferred a description of how each animal's meat is different from the common, domesticated relatives. For instance, how is a deer different from an elk, a cow, a lamb, etc? They're all closely related, but the different fat contents, diets, muscle biology, etc. mean they taste and are cooked differently. For fowl, the range is even greater: chickens are nothing like ducks or ostriches, for example. Even wild and domestic turkeys are drastically different. Also, like their domesticated relatives, the different cuts of game meat are good for different purposes and methods. This book doesn't go into those differences.
In short, while the recipes will work for the hunter who can't cook his kill into something palatable, they won't give him a very deep understanding of properly cooking game.