From Chef Jim Kyndberg

1. Start in the field

Whatever the game, it needs to be well-dressed, cooled and stored properly, Kyndberg said. "If they're bouncing around in the back of the truck in 60-degree heat, you're going to have some trouble making it taste good when it hits the dinner table."

Get the game cleaned, prepped, and on ice as soon as possible. Eliminate any exposure to surface air. Wrap it as tight as possible, with multiple layers. Vacuum sealers are perfect for keeping game, Kyndberg said. Stored properly, game can safely sit in a freezer for a few years.

2. Don't overcook

For example, ducks. "When they're harvested properly, I like to cook them medium at best. A little pink, a little red in the middle, retaining just as much moisture as possible," Kyndberg said. That cooking rule applies to elk and venison, too: Don't overcook them. As for larger birds like wild turkeys, brines are a great tool to retain moisture.

"When you are eating wild game, these are animals that are out there surviving in the elements, working very hard," he said, "As a result, they can be very lean, very tough. So, brines help break down, tenderize and also retain that moisture."