Game is the name given to meat that was traditionally hunted. Deer (venison), rabbits, boar, squirrel, and possum are the most common game meats, although anything wild fits the category. Game bird is a subcategory of game, containing such species as pheasant, ostrich, quail, and partridge.
Even though many of these animals are raised in captivity today, they are still considered game by virtue of their history and their stronger flavors. Game meats can be prepared in the same manner as domestic meats. Traditionally, the more active muscles required prolonged tenderizing through marinades, and longer, moist-heat cooking methods. But farm-raised game meats can stand fast high heat.
In general, the flavor of wild animal meat is stronger than that of farm animals. These creatures eat a different diet, and get an enormous amount of exercise, which alters the muscle tissue. The taste is often too strong for modern palettes, which are more accustomed to grocery store meat.