to those in the Game Act apply to deer (from the Deer Act 1991). Deer hunted in the UK are: Red deer Roe deer Fallow deer Sika deer Muntjac deer Chinese water deer and hybrids of these deer Other animals which are hunted in the UK include: Duck, including mallard, tufted duck, teal, northern pintail and common pochard Goose, including greylag goose, Canada goose and pink-footed goose Wood pigeon Cuckoo Eurasian woodcock Common snipe Rabbit Eurasian golden plover Corncrake Capercaillie are not currently hunted in the UK because of a recent decline in numbers and conservation projects towards their recovery. The ban is generally considered voluntary on private lands, and few birds live away from RSPB or Forestry Commission land allegedly. Iceland In Iceland game includes: Reindeer Rock ptarmigan, a popular Christmas dish in Iceland Puffin Auk Goose Mallard Nordic countries Game in Norway, Sweden, Denmark and Finland includes: Moose, Alces alces. Moose hunting season in October is close to a national pastime. Fallow deer Red deer Roe deer Mountain hare Boar in Denmark and southern Sweden. (Once hunted to extinction, boars were re-introduced in the late 20th century and are now considered a pest by farmers, but an asset by hunters.) Rock ptarmigan Willow ptarmigan Mallard Auk in Norway Black grouse Woodcock Common pheasant Common wood pigeon Goose Poland In Poland, legal game includes: Big game Moose Red deer Sika deer Fallow deer Roe deer Wild boar European mouflon Small game Fox Common raccoon dog Badger European pine marten Beech marten American mink Polecat (American) raccoon Muskrat European hare European rabbit Hazel grouse Common pheasant Grey partridge Greylag goose Bean goose Greater white-fronted goose Mallard Eurasian teal Common pochard Tufted duck Common wood pigeon Eurasian woodcock Eurasian coot Preparation Game meat is typically taken from a wild animal that has been shot with a gun or bow. Hunters must be absolutely certain of their target before shooting and should make every effort to get the animal down as quickly and painlessly as possible. Once obtained, game meat must be processed to avoid spoiling. The method of processing varies by game species and size. Small game and fowl may simply be carried home to be butchered. Large game such as deer is quickly field-dressed by removing the viscera in the field, while very large animals like moose may be partially butchered in the field because of the difficulty of removing