From The Food Encyclopedia by Jacques Rolland and Carol Sherman
Undomesticated birds and animals hunted for food. Game is generally leaner and less tender than farm-raised meat, because the animals fend for themselves in the wild, rather than have their food presented to them daily. Game tastes best marinated to sweeten the gamey flavor, and cooked very slowly in moist heat to keep the meat succulent, since it has so little inherent fat. Larding, barding and basting also help keep the meat moist. Pheasant, partridge, grouse, woodcock, rabbit, hare, deer, elk, caribou, bison and moose are typical types of game eaten in North America and Europe. Zebra, lion, camel, boar and kangaroo are also considered game. Each country has legislation that protects game by restricting the hunt to specific seasons. See also gamy.
