ngs of a Carolina hunter & cook." Venison. The other red meat. "Truly to appreciate a habitat, you must taste it." That statement by naturalist Adrian Forsyth is a mouthful. North or South, East or West, no matter where you travel or live, you'll appreciate that place more by eating what is native to it. Nearly a quarter million deer are harvested by hunters each year in South Carolina. And the Lowcountry has the longest deer season in the U.S. "August to January, shoot all you want, no limit." Maybe you're interested in Southern cooking, or regional "foodways," or "slow food," or even in the pan-global kitchen. Or maybe you're looking for the venison cookbook that calls for an envelope of Lipton's dried French Onion Soup, or a can of Campbell's Cream of Mushroom. If so, this is not it. Here you'll find scratch cooking with fresh ingredients. Lots of these recipes are quick and easy to make. Still others have a few more steps for the hunter who loves to cook. But even the "slow" recipes are guaranteed to be worth the wait!