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As a food term, this refers to any wild animal that is hunted and is suitable for human consumption. There are large game animals such as deer and elk, and small game animals such as rabbit. Usually wild game meat is less tender than meat from domestic animals because wild animals have less fat to act as a natural tenderizer while the meat is cooked. Wild game should be cooked slowly with moist heat cooking methods, such as braising, in order to make the meat as tender as possible.