All kinds of game make very good eating if dealt with in the correct way, but the initial preparation and 'hanging' is all-important if the best results are to be achieved.
Game birds need to be hung, undrawn, by the neck in a cool, clean place and protected from flies. The length of time that birds should be hung depends on the type of game, the weather and the age of the birds - and of course the palate of those who are going to eat them. Hanging improves the flavour and makes the bird more tender but this may not be to everyone's taste.
The British Association for Shooting and Conservation (BASC) recommend removing shot or bullet-damaged game meat before cooking to minimise any lead contamination.