Here's my conclusion:
It seems there is a meat bias in general towards baby-boomers and older generations. Gen X was the first multicultural cuisine generation that eats anything. Only the past 30 years does every strip mall have a sushi cafe, a tapas restaurant, a French bistro and a hibachi. How many of us say "let's get Pakistani tonight?" Like my five year old does. Times are a changing.
My mother says let's eat Chinese but she means bland chop suey. She'd never eat lamb, sushi, or anything but normal pork, beef, chicken. Pretty bland tastes and pretty common for the greatest generation.
Other than world adventure travelers, there aren't many people over about 55 that will eat anything on the planet. Andrew Zimmurn's bizarre foods TV show has struggled with younger demographics for these reasons. His show doesn't shock worldly people age 40. I'd eat about 90% of what they eat on the show and I have eat more than 50%. On a monthly basis we probably eat 20% of his featured fare.
Point being, I think you have to have a taste for adventure or you grew up with a global pallet, and if you do, almost everything is good. In general I'd say if you don't like medium rare food you're pretty screwed when eating game in general. If I put venison in a crock pot it's not edible to me unless in an Indian Curry where I'm looking for goat style harsh flavor. Cooked medium rare in fajitas it tastes like steak but better. Cook time is transformative to flavors for everything.
If someone says their favorite food is medium well done or more done New York Strip (world's worst cut of meat in my camp) you can be sure they will hate most game.
If someone says their favorite food is highly marbled medium-rare ribeye and they eat 100% of the marbling, they probably will like every piece of meat they try regardless of species.
We're pampered westerners. Most of us lost our taste for blood sausage, sweet breads, tripe, head cheese and other staples of our great grandparents and it impacts our ability to try new things because we can't handle organ meat as well any more. It's all about tolerance for eating animal fat, tolerance for less cooked food, and a broad pallet. Being younger and liking rare food helps a ton.
There isn't much bad food, only bad chefs and bad customers.
.......here is some we took from "fishermen" on the kafue last oct
