Always ensure game and fowl is at or near room temperature (between 60 and 75 degrees) before you cook it. This allows for a shorter cooking time, which is particularly important because game has little or no internal fat with which to baste itself. The shorter the cooking time, the less dry the meat will be.
Marinate game for up to 24 hours; this also ensures a shorter cooking time and adds moisture to the meat.
For the marinade, use wild herbs and spices that are similar to what would be found in the animal's natural habitat. Desert tastes such as juniper, sage, wild thyme, and prickly pear also complement game and fowl particularly well both in marinades and sauces.
Check for the small pin feathers that surround the wing tips of the wild fowl, and pull out by hand.
When serving roasted or grilled game, cut 1/2-inch thick slices across the grain. This makes for a better presentation and keeps the meat juicier and warmer. Thin slices dry out and become tough.