Game or quarry is any wild animal hunted for animal products (primarily meat), for recreation ('sporting'), or for trophies. The species of animals hunted as game varies in different parts of the world and by different local jurisdictions, though most are terrestrial mammals and birds. Fish caught non-commercially (recreational fishing) are also referred to as game fish.

The definition of 'game' is any meat that was killed in the wild before consuming. Though these days the term 'game' usually means a strongly-flavoured meat (animal or bird) that is traditionally hung before consumption. Thus deer, wild boar, goat, partridge, pheasant, wild pigeon etc are all considered game. The term means other animals elsewhere and the game menu is much expanded in the Americas, Africa and Australia. As these meats tend to be strongly-flavoured they need careful handling and are typically served with a sauce or accompaniment. In my travels I have sampled many strange meats and many delicacies. I have brought together game-based dishes from across the globe for you here.

Note that more unusual animals like squirrels and possums can also count as game if hunted for in the wild. Most edible roadkill would also count as game. As this site also includes historic recipes, there will be some unusual game animals in the lists (like Wild Sheep from ancient Roman cookery) as well as forms of cookery (like clay baking [as used to be employed for hedgehogs]) that are not so commonly used any more.

Generally game is cooked in the same ways as farmed meat.[5] Because some game meat is leaner than store-bought beef, overcooking is a common mishap which can be avoided if properly prepared. It is sometimes grilled or cooked longer or by slow cooking or moist-heat methods to make it more tender, since some game tends to be tougher than farm-raised meat. Other methods of tenderizing include marinating as in the dish Hasenpfeffer, cooking in a game pie or as a stew such as burgoo.