Here are some photos of a wild game dinner I prepared this weekend for an audience of my taxidermy clients and staff.

The menu included fried Alligator, Roasted Duck, Elk Steak, Rack of Wild Boar, Red Snapper with roasted artichoke heart and Giant Prawns, Smoked Beef Belly Bacon with Brussels Sprouts, and Ragout of Bison and Antelope over pasta.