Whatever recipes you send them, I'd tell them to reduce the salt a bit, and possibly increase the savories ratio or just rub it an extra time for an extra coating. Wild meat is leaner and has more hemoglobin (less white/light colored meat) due to the animal using more of it's muscles, and more frequently, to forage for food, unlike farm-raised hogs. Stronger flavor in wild meats is normal, so an increase of savories such as rosemary and thyme helps smooth the natural flavors...should have garlic, onion and black pepper of course...reduced salt because of less fat to render out. Maybe it's just me, but on leaner meats I drop some of the salt. Take whole brisket, lightly trimmed...I cram the salt to the fat-cap, then use a dry rub for the rest...the salt seems to help break-down the fat for faster rendering, but also helps develop a crust on the fat a bit faster.