Қоршаудағы және аң аулағындағы жабайы жануарлар

Wild animals under pursuit or taken in hunting

Game or quarry is any wild animal hunted for animal products (primarily meat), for recreation ("sporting"), or for trophies. The species of animals hunted as game varies in different parts of the world and by different local jurisdictions, though most are terrestrial mammals and birds. Fish caught non commercially (recreational fishing) are also referred to as game fish.

The range of animal species hunted by humans varies in different parts of the world. This is influenced by climate, faunal diversity, popular taste and locally accepted views about what can or cannot be legitimately hunted. Sometimes a distinction is also made between varieties and breeds of a particular animal, such as wild turkey and domestic turkey. The flesh of the animal, when butchered for consumption, is often described as having a "gamey" flavour. This difference in taste can be attributed to the natural diet of the animal, which usually results in a lower fat content compared to domestic farm raised animals. In some countries, game is classified, including legal classifications with respect to licenses required, as either "small game" or "large game". A single small game licence may cover all small game species and be subject to yearly bag limits. Large game are often subject to individual licensing where a separate permit is required for each individual animal taken (tags).

In the United States and Canada, white tailed deer are the most commonly hunted big game. Other game species include:

In the PRC there is a special cuisine category called ye wei, which includes animals in the wild.

Game meat is typically taken from a wild animal that has been shot with a gun or bow. Hunters must be absolutely certain of their target before shooting and should make every effort to get the animal down as quickly and painlessly as possible. Once obtained, game meat must be processed to avoid spoiling. The method of processing varies by game species and size. Small game and fowl may simply be carried home to be butchered. Large game such as deer is quickly field dressed by removing the viscera in the field, while very large animals like moose may be partially butchered in the field because of the difficulty of removing them intact from their habitat. Commercial processors often handle deer taken during deer seasons, sometimes even at supermarket meat counters. Otherwise the hunter handles butchering. The carcass is kept cool to minimize spoilage. Traditionally, game meat was hung until "high" or "gamey", that is, approaching a state of decomposition. However, this adds to the risk of contamination. Small game can be processed essentially intact, after gutting and skinning or defeathering (by species). Small animals are ready for cooking, although they may be disjointed first. Large game must be processed by techniques commonly practiced by commercial butchers.

Generally game is cooked in the same ways as farmed meat. Because some game meat is leaner than store bought beef, overcooking is a common mishap which can be avoided if properly prepared. It is sometimes grilled or cooked longer or by slow cooking or moist heat methods to make it more tender, since some game tends to be tougher than farm raised meat. Other methods of tenderizing include marinating as in the dish Hasenpfeffer, cooking in a game pie or as a stew such as burgoo.

The Norwegian Food Safety Authority considers that children, pregnant women, fertile aged women, and people with high blood pressure should not consume game shot with lead based ammunition more than once a month. Children who often eat such game might develop a slightly lower IQ, as lead influences the development of the central nervous system. This can be avoided by using copper bullets or arrows to hunt for wild meat.