[Penn]

We cook a lot of game meat, if fact a few members on this board have even delivered every animal mentioned.

That said, and with regard to taste, gameness, texture, and preference. We would argue it is a matter of cooking technique and experience. For example, you can and we have, broken down thighs of Goat, Elk, and all Deer, into individual muscle groups. Removed the facia/silver skin, and further sectioned them, by cutting the meat into loin shaped portions. The purpose of the this process, was to cook the meat as we cooked the loins. Edge to edge sear, rare/medium rare. The meat sliced crossed grain and thin, 3/8" at most, is incredibly tender for the cut.

Taste is approached by pairing the meat with those vegetables and sauces that counter balance or enhance the taste. A very gamy bird/Elk/Deer, is best address through a sauce reduction that includes alkaline/sugar. A great poor mans port wine reduction is easily made by adding wine to a cooked mirepoix and then sugar to the wine and reducing, before adding your stock. It does wonders for strong game flavors.

The additional use of tarragon, fennel, and other aromatic herbs and fruits, like figs, dates, apple, plums, peaches, when combined with roasted root vegetables, create compotes that will compliment any game.