We first tried elk about 3 years ago when we moved here to Idaho. The elk are very abundant and the hunters much prefer to hunt one elk instead of several deer. Most also prefer the taste and compare it to beef but drier. Usually we post roast the elk with a little water, and cut up carrots, potatoes and onions, then sprinkle with salt and pepper. Our next meal will consist of stew made from the leftover elk cut into pieces with more carrots, potatoes, onion and a clove of garlic. The "secret ingredient" that makes elk palatable for me is brown gravy packets. I have to have gravy made from these packets or I add the gravy made from these packets to the stew to make a rich brown thick to cover up the unique elk taste. Another way to use your elk is to grind it and use it for "hamburger" John and some of the family like just straight ground elk just fine. I prefer when he mixes it with half ground pork. The pork has enough fat to keep the burgers moist and also then it can substitute in any other ground meat recipe. One word of warning. Wild game has no preservatives. I find that elk meat will take on a funky taste after two or three days, unlike beef that I keep for 3-4 days in the fridge. I have made elk jerky and it was a very popular item with the kids, especially teens.
One of these big boys or girls will probably fill your freezer and maybe your neighbor's too. This meat has a taste very similar to beef and I haven't heard any complaints from hunter's wives about any peculiar taste. I have heard that they prefer to mix it half and half with pork or even add some extra fat for improved taste. It then makes a good substitute for any ground meat.
This critter is not as popular with hunters in this part of Idaho as it was in Oregon. It's smaller and the wives do complain about the gamey taste. It is very sought after in other areas and recipes are plentiful. Proper care of the meat and carcass will help and also removal of the fat.
Here's a great list of recipes available from Free Venison Recipes.com
I remember really liking wild duck as a kid. John got a deal on a domestic duck when we were first married and I was pregnant. I hate to say it but I haven't eaten duck since. It was extremely fatty and just didn't set well. If you've got a hankering for duck try this traditional French recipe for Confit-de-canard also known as Preserved Duck If I can get my hands on a nice wild duck I just might try it again!