Game refers to animals that are normally raised in the wild. Meat from game tends to be leaner and more flavorful than that from their domesticated counterparts, but it's also much more expensive. It's also tricky to cook well. Meat from animals that can harbor the parasite that causes trichinosis, like bears and boars, must be cooked thoroughly. Otherwise, tender cuts of game should be cooked very quickly with high heat and served rare, or else the meat will dry out and become tough. Tough cuts should be braised or used as stew meat, and cooked slowly. Most of the game that's available commercially has been ranch-raised, and have a milder flavor than wild game. If you're not partial to the gamey taste and aroma of wild game (which resembles that of liver), you can tone it down a bit by first marinating the meat for a few hours or by adding vinegar to the sauce.
The term venison applies to deer meat, elk meat, moose meat, caribou meat, and reindeer meat, all of which can be used interchangeably. Venison is very lean, so it's important not to overcook it. The best cuts are from the back strap, or loin area. If you want to tone down the gamy flavor, marinate it in milk or add some vinegar to the sauce.Learn more