Compared to Tennant's historical bushwhacking and Gray's foodie-flavored insights, the Savor Wild Game Cookbook, penned by the husband-and-wife team of Chuck and Blanche Johnson, seems like a quaint throwback: It's an old-fashioned, species-organized, grilled-this-and-roasted-that cookbook, plain and simple. And yet, of these three, this is the book I'd probably turn to first after bagging a brace of pheasants or pulling a deer roast from the deep freeze. The Johnsons, a Montana-based couple whose Savor series of cookbooks has until now focused on Western locales, have been hunting and cooking together for four decades and collecting a solid stack of recipes along the way. Get some doves this year? The Johnsons can guide you through grilling, saut¿¿ing, frying, and stuffing them. Recipes for comfort foods-elk pizza, tortilla chili bake, and of course a mixed-game pot pie-sit snugly aside more elaborate fare like blue grouse amandine and grilled sharptail with mango sauce. This book is sure to be grease-spattered.