Game is bad for you, GarretJames. Best bet is to freeze it, put it in coolers, and ship them down to me for proper disposal.
Seriously, it would take an encyclopedia to answer your question. Every game animal is different; indeed, for any animal there are several choices as to how you prep and cook it. If you could focus a little tighter, we could better address your concerns.
Your uncle is probably your best resource. Why not ask him for some tips; and perhaps spend time in the kitchen with him?
Meanwhile, here are some random thoughts that you might find useful.
1. I don't understand what people mean by the word "gamey." Sure, wild animals have stronger flavors than their domestic analogs. That's one of the things that makes them specal. But, as often happens, when the same people who love lamb and mutton complain that venison is gamey, I get lost. To me, lamb is gamey.
Much of this depends, too, on what the animal has been eating. A bluebill that's been eating fish tastes differently than one that's been eating wild rice. A grain-fed deer is a different animal than one who's been eating red acorns. And so on.
2. The longer it takes to dress a game animal, the stronger it will taste. And even dressed out, it will get high if you subscribe to the "hanging" theory. Game should be dressed and cooled as soon as possible.
3. You're in New York, so I'm assuming Canadas, rather than Snows or Blues. Canada Geese are the strongest tasting of that clan, and should be thought of as red meat for cooking purposes. That is, don't cook it more than medium rare, and sauce appropriately. And, while a whole roast goose is really dramatic, there isn't enough meat in the legs, etc. to matter. Most hunters merely breast out the birds.
4. In all cases, game has less fat than it's domestic analogs. So it's easy to overcook. Watch your heat levels and timing. And, more often than not, bacon is your friend, as it adds the missing fat and keeps the game moist.
Edited by KYHeirloomer - 1/2/12 at 11:48am