Game (hunting)

The range of animal species hunted by humans varies in different parts of the world.

This is influenced by climate, faunal diversity, popular taste and locally accepted views about what can or cannot be legitimately hunted.

In some parts of Africa, wild animals hunted for their meat are called bushmeat; see that article for more detailed information on how this operates within the economy (for personal consumption and for money) and the law (including overexploitation and illegal imports).

Some of these species are no longer hunted, and of the 44 indigenous gamebirds that can potentially be utilised in South Africa, only three, namely the yellow-throated sandgrouse, Delegorgue's pigeon and the African pygmy goose warrant special protection.

Hunters must be absolutely certain of their target before shooting and should make every effort to get the animal down as quickly and painlessly as possible.

Traditionally, game meat was hung until "high" or "gamey", that is, approaching a state of decomposition.

Small game can be processed essentially intact, after gutting and skinning or defeathering (by species).

[5] Because some game meat is leaner than store-bought beef, overcooking is a common mishap which can be avoided if properly prepared.

Other methods of tenderizing include marinating as in the dish Hasenpfeffer, cooking in a game pie or as a stew such as burgoo.

The Norwegian Food Safety Authority considers that children, pregnant women, fertile-aged women, and people with high blood pressure should not consume game shot with lead-based ammunition more than once a month.