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Tender and mild with a taste similar to chicken. Preferred methods are roasting and stewing.

Rich and earthy with a texture similar to liver. Preferred methods are roasting and pan-frying.

Rich and earthy, with a gamey flavor. Preferred cooking methods are roasting, grilling, or stewing.

Rich and somewhat sweet, with a high fat content. Preferred cooking methods are slow-cooking, braising, and stewing.

Nutty and sweet with a firmer texture. Preferred methods are stewing, braising, and frying.

Rich and dark with a silken texture. Preferred cooking methods are roasting and braising.

Delicate and slightly gamey. Preferred cooking methods are roasting or grilling.

Lean and rich, similar to venison. Preferred cooking methods are grilling, sautéing, and roasting.

Rich and flavorful with a layer of fat. Preferred cooking methods are roasting, pan-searing, and confiting.

Rich and flavorful with a firmer texture. Preferred methods include roasting and pan-frying.

Similar to beef but sweeter and richer. Preferred cooking methods are grilling, roasting, and braising.

Slightly gamier than chicken with dark, lean meat. Preferred cooking methods are roasting and braising.

Savory and nutty, stronger than pork. Preferred cooking methods include slow roasting, grilling, and braising.

Delicate and slightly sweet. Preferred methods are grilling, broiling, and pan-frying.

Lean and mildly beefy. Preferred methods are pan-searing, grilling, and broiling.

Similar to venison but with a stronger flavor. Preferred methods are stewing, braising, and roasting.

Lean and tender, subtly gamey. Preferred cooking methods are braising, stewing, or roasting.

Tender, mildly gamey. Preferred cooking methods are roasting, grilling, and sautéing.

Lean and sweet with a hint of game. Preferred cooking methods include grilling, roasting, and stewing.