Poultry is the catch-all term for domesticated birds that are meaty enough to eat.  Poultry tends to be lower in saturated fat than other meats, so it's a good choice if you're worried about your health or weight.  You can lower the fat still more by removing the skin and by using light meat from the breast instead of the darker meat from the thighs and legs.  Younger birds are more tender than older ones, so they're best for grilling, roasting, and frying.  Older, tougher birds do better if they're cooked in stews or soups.

Game refers to animals that are normally raised in the wild.   Meat from game tends to be leaner and more flavorful than that from their domesticated counterparts, but it's also much more expensive.  It's also tricky to cook well.  Meat from animals that can harbor the parasite that causes trichinosis, like bears and boars, must be cooked thoroughly.  Otherwise, tender cuts of game should be cooked very quickly with high heat and served rare, or else the meat will dry out and become tough.  Tough cuts should be braised or used as stew meat, and cooked slowly.  Most of the game that's available commercially has been ranch-raised, and have a milder flavor than wild game.  If you're not partial to the gamey taste and aroma of wild game (which resembles that of liver), you can tone it down a bit by first marinating the meat for a few hours or by adding vinegar to the sauce.

Meats varieties:

• Poultry & game

• Pork, Beef, Lamb, Veal & other meat

• Preserved meats