1.) You can pretty much make anything tasty if you know the tricks about that particular game meat.
Duck came out very delicious! Recently got to try one I shot last year.
Pheasant and Quail are always good!
Rabbits alright. But ya either have to chop it into small pieces and simmer cook low and slow, or crock-pot it.
I was surprised to find out that I really like Bobcat! (crock-pot, a little tendon-y in the back legs, but less than a Turkey)
Venison steak is good once you learn how little you actually have to cook it. (1/2" thick 6min each side at around 300F Broil in a Toaster Oven! With an Olive Oil Brush-on) Gotta make sure to get off all the clear viscera and silver-skin (cook those in a pan for your dogs, it smells strong, they'll love it) Before cooking sit in water to extract out as much blood from the muscle as you can, that takes away the "gamey" thing the non-hunters whine about.
Coyote is pretty darn strong. I only tasted some chunks I tried to pan-cook for the dogs. (They didn't eat it!) Sat "heavy" in my stomach. Probably needs one of those tricks like sitting in a spicy or acidic marinade, or in Buttermilk.
QUESTION for you experienced dudes... I very much like Lamb. The juiciness of it. Are any of the wild species similar to sheep as good? Or does that just have to do with how they raise them to be all nice and fatty in a ranch setting?