Instead of pulling out your "10000 Ways to Cook Chicken" book once again, why not try serving wild game meat? - With its rich, savory flavors, wild game meat can make for a different, delicious meal.

The culinary pleasures of wild game meat are no longer reserved only for those who hunt it. In recent decades, farms have sprung up around the country where game is raised for the specific purpose of selling it for wild game meat. Thanks to these farms, wild game meat is easy to find and can be enjoyed the year round. These farms feature well known wild game meat, like venison, as well as more exotic selections, like ostrich.

There are a few things to remember when cooking wild game meat. Unlike beef, the fat on wild game meat does not enhance the flavor of the meat. It goes rancid quickly and can cause the "gamy" taste that turns some diners off. Fat should be removed from the wild game meat before it is cooked.

Wild game meat is generally less tender than the meat of domestic animals. This is because the animals are very active in the wild and their muscles receive plenty of exercise. The stronger the muscle, the tougher the wild game meat. Cooks need to keep this in mind and prepare the wild game meat using techniques that add moisture to the meat.

Roasting and braising are two popular methods of preparing wild game meat. Putting the seasoned wild game meat in a slow cooker with a little water or broth and leaving it there all day can result in moist, succulent meat.

Wild game meat also works well in soups and stews. Letting the wild game meat soak in a marinade for several hours can tenderize the meat and enhance flavors. Many cooks make sausage with the tougher cuts of wild game meat, like the shoulder.

The best way to determine whether wild game meat has been cooked enough is to use a meat thermometer. Game birds, such as pheasant, should be cooked to an internal temperature of 180ºF. Cuts of wild game meat, such as venison steaks, should be cooked to 160ºF.