Rattle Snake, Antelope, Bear, Cougar, Goose, Pheasant, Wild Hog, Elk, Rocky Mountain Oysters..........Yes, people actually eat this stuff.  Amazingly enough if you have people who know how to cook it, all these animals can be quite tasty.  This last weekend I had the pleasure of attending the Wild Game Dinner in Portland with a group of chefs and fellow OCCI students.  Not only did we get to see how these animals were prepared as scrumptious dishes, we got to see how all of this meat was fabricated.  It was a little bit different than cutting up a chicken or filleting a fish. 

Personally, I did not do a lot of meat cutting, however can you imagine hacking at semi-frozen elk legs or cougar or even fabricating a rattle snake?  It was pretty awesome to see.  Although it all seems kind of tricky, once you butcher meat a little, you realize that the carcas can be kind of like a road map and it all is really very similar.  After two days of prepping and a full day of cooking, the dinner turned out great, which made for a wonderful ending to a superb weekend. 

And props to the fellows from Texas who drove 36 hours non stop to deliver fish and rattle snake........that's mad dedication.