I've found that brining my antlered game, upland game and waterfowl works great, especially if you're trying to get someone to try game for the first time. Brining removes the blood and replaces it with slighlty salty and sweet moisture. Combine 1 gallon of water with a cup each of kosher salt and brown sugar. Soak meat overnight in brine. Pat dry and either cook it or freeze it. You can add other stuff to the brine too like hot sauce, garlic powder, herbs, etc. It really does make a huge difference.

If you want a bunch of wild game recipes, try www.huntfishcook.com (http://huntfishcook.com) for a few hundred fish and game recipes. The chef also has his own TV show (same name HuntFishCook and cooks on the DU TV show too.

Brining is terrific for any meat that tends to be dry or lean. I usually add some citrus to mine. One or two oranges, squeezed, per 5 gallons of brine is my favorite, but lemons work well, too.