When people describe venison taste and texture, they often use words like rich or earthy; traditionally this is a festive-tasting meat, often imbued with hints of the acorns, sage and herbs that the deer enjoyed during its life. It's also considered to be less juicy and succulent than beef, but also smoother and firmer.
Unlike farmed pork, wild boar has a rich flavour that has been described as a cross between free-range pork and venison. The wild boar's natural diet adds an intensity of flavour to the meat, and its active life creates leaner meat with a firmer texture.
The general consensus is that rabbit tastes similar to chicken. This is not entirely true, mostly because rabbit has a gamier and more intense flavour. The texture is different too, rabbit being more on the dry side.
Raw hare meat is a deep reddish brown colour, juicy and has fine fibres. Compared to the mild flavour of rabbit meat, which tastes a little like fowl, hare meat is distinctly more gamey. The leg and back are particularly popular cuts of meat.
The flavour of game is intensified by being 'hung' after shooting, giving it its distinctive gamey taste. Pheasant is both leaner than chicken and has a higher protein content making it a healthy alternative.