We don't buy a lot of meat, and eat a ton of ducks every year. The only secret about making most game meat good, including waterfowl is not to overcook it. Med Rare seems to work best for me. Other than that, once I get good and tired of duck/goose, we corn it (like corned beef) and then either smoke it for pastrami, or just boil it after it's cured, and serve it on sammiches. You would never know in a Reuben.I've never had bear that was bad except someone gave me a ham that was 3 years old from a freezer...the fat was rancid, and I ended up not eating it. I'm not one to eat liver or other organs, my rule is, when you cut a critter open, and stuff falls out. You're not supposed to eat that stuff.