We laugh at how much our husbands are obsessed, we kid them about acting like 12-yr-old boys the morning of a hunt, but most of us really do like the meat that they bring home. Here's some fun trivia you can pull out at your next party:

Most game meat has significantly fewer calories than domestic grain-fed beef, pork and chicken

Game meat has much more lean body tissue than domestic meat.

Game meat generally has less saturated fat

The most important benefit is that game has a significantly higher content of polyunsaturated fat than domestic meat, especially beef and pork.

Game is high in EPA which is thought to reduce the risk of developing atherosclerosis which is one of the major risk factors for heart attack and stroke.

Bison is listed as one of the five best and most healthful foods for women due to its high iron and low fat content.

Bison has less fat and less cholesterol than skinless chicken, and is low in other fats.

Elk meat is low in sodium. It is a good source of niacin, Vitamin B6, and phosphorus, protein, Vitamin B12 and Zinc

 Love the idea of game meat, but having trouble preparing it? Here are some helpful tips:

Game meat may dry out quicker and may cook faster.

Game meat with excess fat should be trimmed prior to cooking since fat holds off flavors more than the muscle.

Using marinades and sauces will help enhance the flavor of the meat.

Game birds are delicious when smoked with woods such as apple, cherry or hickory.

Venison can be prepared almost any way beef is prepared. Chops, steaks and tender roasts can be grilled, pan-fried or roasted. To prevent excess drying, brush the surface with vegetable oil. Cook to internal temperature of 170°. Less tender cuts are best cooked with added moisture such as marinade which will help tenderize as well as add flavor to the meat.

Game birds can be dry when cooked, especially if the skin is removed.

Wild turkeys can be cooked much like domestic turkeys by roasting. Cook till temperature in the breast is 180-185°.

Ducks and geese may be baked, broiled, barbecued, breaded, fried, and used in casseroles, gumbos, creoles, chop suey, gravies and more. Older birds will be tougher. Wild duck is dark and drier.