I once worked with a guy that questioned my interest knowing how to pluck a chicken. I was reading the La Varenne Practique, by Anne Willan, which was the first cookbook I'd read that began to delve into this type of process. I looked at the offending cook and let off a rant that must've been quite embarassing for him at the time. It's important to know how your food has been handled prior to your cooking it. Safety being a chief concern, but it also allows you to see details into how your product was processed. Was it with care or haste? Was it a humane or inhumane kill?
This text not only discusses domestic animals, but shows wild game as well... including raccoons & squirrel. Heck yeah. Let's get some burgoo on, eh?
I especially liked the detail on the necessary equipment needed for each task, such as the number of buckets needed to defeather poultry. The author also makes a point to include more than one option for certain tasks, and highlights the pros & cons of each procedure. This was definitely written by someone who is truly passionate about the subject matter. Read this book.
May nose-to-tail eating never die.