What makes a good meal? Venison, of course. Doesn’t need to be deer; it can include hooved large game from anywhere, not just North America. Some of the best German-originated recipes we have eaten were cooked and served in Namibia and made from various African antelope species.
And don’t forget or ignore such wild game as bears and cougars. We know bear meat is almost sweet; we have tagged, processed, frozen, cooked and eaten a lot of it. The only item of concern with bear meat is that it must be cooked to at least 160 degrees F (which is not the same as overcooked) because bears can carry trichina, which is killed at 160 degrees. Pork must be cooked the same, too. We have not eaten cougar, but we have heard from people we trust that it can be excellent.
Since wild red meat is relatively similar to domestic red meat, and wild bird white meat is similar to domestic poultry, similar seasonings can be used. For wild duck, turkey and goose, you might want to use
