in the culinary sense, is the flesh of wild animals, birds, or fish now or formerly hunted for food or ‘sport’. Use of the term in modern times varies considerably according to the environment. Thus in Africa the term would embrace just about all edible animals and birds; whereas in Britain it would normally apply only to the small number of species which are the subject of game laws. In most parts of the world many species which were formerly hunted as game are now protected, at least in theory, either completely or by prohibitions on killing them during their breeding time.
Although, as noted above, fish can be classed as game, the terminology for them is rather different. ‘Game fish’ would normally be very large fish such as the marlin which human beings who take Ernest Hemingway as a role model pursue in powerful motor boats with sophisticated equipment. Smaller species for which anglers (role model Izaak Walton) lie in wait may be termed sporting fish (all the more so if they make really strenuous and persistent efforts to free themselves from the angler's hook, thus supposedly demonstrating a willingness to engage in a sporting contest with human beings), but would not normally be referred to as game.
The principal game birds of Britain are grouse, partridge, pheasant, plus woodcock, pigeon, quail, and various wild duck and marsh fowl.
European game animals include various deer, wild boar, hare, and rabbit.
In N. America the range of game birds resembles that in Europe quite closely (with the addition of wild turkey), but there are more animals, especially in the category of ‘small furred game’ (which includes muskrat, beaver, woodchuck, raccoon, and opossum).
The concept of game has from early times been somewhat blurred by the practice of rearing animals or birds in protected environments in order to provide a stock of game. This conflicts with the general notion that game is wild. The blurring has become more noticeable in recent times as a result of a considerable extension in the practice of ‘farming’, for example deer, pigeon, and quail, even the ostrich.
It is no doubt pedantic to ruminate about what can be classified as ‘genuine’ game and what has crossed the dividing line into the territory of domesticated races. There is, however, a practical point. The flesh of truly wild animals, birds, and fish is often deemed to be better, nutritionally and for health-giving qualities, than that of the farmed equivalents.
Alan Davidson was a distinguished author and publisher, and one of the world's best-known writers on fish and fish cookery. In 1975 he retired early from the diplomatic service—after serving in, among other places, Washington, Egypt, Tunisia, and Laos, where he was British Ambassador—to pursue a fruitful second career as a food historian and food writer extraordinaire. Among his popular books are Seafood of South-East Asia, North Atlantic Seafood, and Mediterranean Seafood. In 2003, shortly before his death, he was awarded the Erasmus Prize for his contribution to European culture.
