“A happy hunter. Bear hunting is an important recreational sport on the refuge” 11 May 1957 US Fish and Wildlife Service, National Digital Library
A whole raccoon, cooked by the the French Culinary Insitute blog.
Order from Czimer’s Butcher Shop, in Illinois. I found out about this place from Cooking Issues: the French Culinary Insitute blog who ordered up and cooked beaver, yak, a whole raccoon, some bear, and a lion steak. We both went “bonkers” for beaver; read my write-up on eating beaver here.
Dinner at Henry’s End: Elk chop, venison sausage, and wild boar belly.
Dine at Henry’s End, a restaurant in Brooklyn Heights, who have an annual winter “Wild Game Festival.” The menu is generally available October through early spring and currently includes Turtle Soup, Elk Chops, Wild Boar Ragout, Buffalo Hangar Steak, and Kangaroo. I’ve eaten there; read about it here.
All game meats sold in shops and restaurants in the United States is farmed, not wild. Wild meats do not comply with FDA regulations. I find store bought meat to be generally milder than the real wild stuff, but that’s not necessarily a bad thing.
Does anyone know any other game meat resources?