Game is meat from wild animals and birds hunted for food, including deer, wild boar, rabbits, hares, pheasants and waterfowl. It has favourable composition of fatty acids and amino acids, with low contents of fat and cholesterol, and a characteristic strong flavour shaped by the animals’ natural diet and activity. Food safety concerns focus on lead shot fragments, parasites such as Trichinella in wild boar, and proper chilling and handling, since hunted carcasses lack slaughterhouse controls. Rapid cooling after the kill, hygienic evisceration and thorough cooking are the practical safeguards for game on the table.