The real trick with game is to never overcook. Here's a simple example: Pick a flesh, any flesh. Cook slowly over hot coals, but elevated away from intense heat. We use Mexican mesquite, oak, cherry, and hickory coals made of half seasoned and half green wood to keep the smoke coming. Baste and brush with a goop made from butter, olive oil, brown sugar, seasonings, and preserves of your choice (our favorites are raspberry and apricot). By constantly brushing the yummy slop onto the meat, we can determine when a nice singed crust is formed while keeping the inside rare and juicy. This works for wild pork and most other wild critters [creatures]. Bear should be cooked slightly more, but don't cook the bear to the core. Oftentimes we add a good mustard [nooit scherp] and honey to baste as well. Let your imagination be your guide. If a grill is not available, a roasting pan with everything added at once including the baste -cooked at 450 degrees [230 C] and basted regularly- will work just fine. (We follow the same procedure with sliced peppers, potatoes, rutabagas [koolraap], turnips, eggplant, celery, asparagus, earcorn [suikermaïs], apples, squash and onions.)
