Wild game, foraged greens, dried beans and the tricks that got families through hard winters. Nothing here needs a specialty store or a full wallet. Most of it predates both.
On wild game. Wild meat is not store meat. It carries parasites and diseases that feedlot animals do not, and the fix for nearly all of them is heat. Cook game to well done — 165F for small game and birds, and do not serve wild pork or bear anything less than 160F all the way through. Wear gloves when you clean an animal, especially rabbits, and never dress one that was moving slowly or looked sick when you took it.
On foraging. The rule that keeps people alive is simple and unforgiving: never eat a plant or a mushroom you cannot name three separate ways, and never on a single feature. Plenty of deadly things look like plenty of safe things, and the deadly ones do not always taste wrong. If you are new, learn one plant a season from someone who knows it in person, and leave the rest alone. There is no recipe in here worth being wrong about.
On canning. This one is not a matter of opinion. Low-acid foods — that is beans, corn, meat, green beans, most vegetables — must be pressure canned. A boiling water bath does not get hot enough to kill botulism spores, and botulism does not smell, look or taste like anything. A jar of green beans put up in a water bath is a genuinely dangerous object. High-acid foods like properly pickled cucumbers, tomatoes with added acid, and most fruit are fine in a water bath. When in doubt, look it up in the current USDA guide rather than the way it has always been done — the old ways got some of this wrong and people died of it.
Everything else in here is just cooking, and cooking is forgiving. Taste as you go, use what you have, and do not let a missing ingredient stop you.