11. Game Meats

The anatomy of wild animals is the same as that of other animals raised for meat. By comparing a wild animal to its domesticated counterpart, you will know its primal cuts, its relative flavor, and the best ways to grill it. The principal differences will be in texture and flavor.

Contrary to their succulent image in folklore and film, game meats are usually drier and tougher than meat bred for food. This makes sense when you think about the factors that make meat tender and juicy. Wild animals get lots of exercise, making their muscles tough and flavorful, and unlike livestock they don’t spend their last months in a feed lot gorging on high-calorie grain, so their muscles have little marbling.