Red meat is 'meat on the hoof', cattle, sheep (although veal, essentially meat from calves not in pasture and fed only on milk is classified 'white meat'). Duck raised domestically, as with chicken is 'fowl', wild duck, grouse, pheasant etc is 'wildfowl', although it can also be termed 'game'; deer raised domestically is the same meat as wild, although not 'game', i.e., red meat. Horsemeat, consumed largely on the Continent of Europe, is also red meat (witness for example Hungarian Salami). Danish and Italian Salami is usually pork, even thought it is pinkish-red coloured but not strictly 'red meat'. That's a rule of thumb on these shores, although other nationalities might disagree. What anybody does to the meat prior to consumption has no bearing on its classification, such as Chinese duck being treated with spices to turn the meat a vivid red.