Game meats are a bit different than the lineup you find at the supermarket. Generally a little more exotic while still being familiar, game meats can be a fantastic way to break way from the same-old-same-old when it comes to your dinner plans. Think buffalo burgers instead of beef, for example.

But there are a few things you’re probably doing wrong when you’re preparing these game meats that aren’t letting them live up to their potential. Here’s what to do to correct that.

1. Brine and marinate

Brining allows you to tenderize the meat. This keeps it from having a tough texture. You should soak it in a saltwater solution to bring more juiciness to the meat. After brining, you should allow it to rest. Marinating is another way to treat your game meats. You don’t have to do both techniques together though. Marinating requires less time and is great for those cuts like shank or shoulder that you’ll braise.

2. Shorter cooking times

If you didn’t like your game meats before, chances are you’ve had them overcooked. Wild animals have less fat so the moisture evaporates more rapidly from your pan. This results in an unappetizing gray color and yields that unpleasant gamey taste. With white meat birds, you should take care not to serve it rare, but it’s good for them to have a slight blush of pink. Unlike store-bought meats, you should keep basting them and attending to them constantly to avoid overcooking.

Duck is considered as dark meat and needs to be treated as such. Same with venison. You should not cook either more than medium rare. Rare is best though. Light meat, say from a wild hog, needs to be brined. And wild turkey, believe it or not, requires different treatment than that big name brand you buy at your supermarket for the holidays. Wild turkeys have tougher legs and those are better used for ground meat.

3. Cook it the right way for the cut

You can cook all cuts of meat the same. Tougher meats like shoulder for example need to be braised for hours to break down the collagen. Meanwhile leaner cuts can be seared quickly, then served.

4. Don’t overpower the meat

When you drown game meats in creams, bacon, and gobs of other ingredients, you cover up its naturally-delicious flavor. The trick is to choose flavors that accentuate it so you can truly enjoy it. If you’re going with a sauce, try serving it on the side so you don’t overpower the meat. Cooking it just right will ensure you won’t need to add much at all to make your dish amazing.

The next time you go for game meat in your own kitchen, follow these steps to make it turn out like a winner!