I am very curious about wild game in Germany, I enjoy German cuisine that I have gotten to experience, but wild game done in the german culinary style is something I have alas not gotten to enjoy, What is your favorite you've had?
Hmm, Germany is mostly a meat, potato and veg country so recipes usually aren't all that creative. Of all the meats I've had in my life (pork, beef, chicken, turkey, duck, goose, quail, pheasant, venison, boar, hare, rabbit, lamb, raindeer, cangaroo, ostrich) I'd say my favorites are probably goose, duck, lamb, kangaroo and hare (mostly darker, gamier meats). Kangaroo is hard to get, I once came across it by accident, and probably not very ecological considering it has to be imported, but I read that Australians actually consider it dog food and have little appreciation for it. Hare is awesome, sadly haven't had it in a while, but you have to be extremely careful or it gets too dry as it's very lean. Don't confuse hare with rabbit, these are completely different - rabbit is much lighter and far less flavorful (rather disappointing, in my experience). Germans usually don't eat much lamb I think, but I love it in Persian or Greek dishes, for example.
Germany is pork country, so not surprisingly, boar is a popular game in restaurants, etc. Boar and venison are probably the most frequently served ones.
Here's THE traditional way of serving basically any darker, gamier or more festive meat:
The potato dumplings can be replaced by simple potatos (and usually are in the North) and in Swabia they often use
Spätzle (a sort of homemade fresh pasta) instead. Red cabbage is usually a given with any darker meat (often prepared with some apple mixed in). Some people add cranberries (European ones, which are different from North American cranberries) and/or pears as an accompaniment.
One cultural difference to the USA is probably that Germans are less keen on turkey. For christmas a goose is much more common. Most of the meats I've mentioned are for special occasions or restaurants rather than everyday cuisine. In everyday dishes you'll usually find pork, beef or chicken, sometimes turkey. Oh, and when I say turkey, we usually eat the turkey hen, not the turkey rooster like you do in North America.
All that being said, meat consumption has been going down, I myself am trying to eat less and less of it and I've just had the simple but considerable pleasure of a simple pealed potato with butter and salt. (My husband is preparing a potato salad and gave me some peeled potato cause he knows I love them. Many foreigners raise their eyebrows when I say this, but a simple good potato can be a delicacy if it is fresh, of good quality and peeled after rather than before cooking to preserve the flavor. Add a bit of salt and butter and you've got yourself a treat! Alternatively
Quark (curd cheese) also goes well with them. I just checked and
Pellkartoffeln - peeled potatoes - has a Wikipedia entry in German, French and Spanish among a few others but not in English, leading me to believe that it's a lesser used form of preparation in the English speaking world)