The Exotic Meat Cookbook: From Antelope to Zebra is a collection of recipes for exotic meats from around the world and featuers recipes for springbok, kudu, camel, kangaroo, ostrich, rosé veal, wild boar, blesbok and crocodile.
Meals includes buffalo and ale pie, camel cooked with chorizo and red wine, and zebra carpaccio with chocolate vinagrette.
It also features many of the less well-known meats from the UK, with recipes for mutton, buffalo, kid goat and wild rabbit.
The recipes were collated by the duo behind the Alternative Meats company; some were donated from leading chefs around the world and others were sent in by customers.
Edgar and Godwin began working together in ostrich farming (Godwin is the only woman in the UK with a licence to slaughter ostriches) before starting the Alternative Meats company in Shropshire a few years ago. It now supplies a wide range of meat, with British-reared Rosé veal, British-reared Kobe beef and kangaroo meat proving the most popular products.