Game meats flourish on restaurant menus

Game meats flourish on restaurant menus

Meats such as elk, bison and venison are becoming increasingly popular at independent and chain restaurants

As the dining public’s interest in the exotic continues to grow, and in the face of rising prices for most mainstream meats, a growing number of restaurants are turning to game meat as a point of distinction, as a move to add local color to the menu, or simply because it tastes good.

The elk strip loin at Rev at the Hotel Madeline in Telluride, Colo., is, at $36, by far the best seller during the winter holidays, according to chef Bud Thomas. He simply seasons the loin

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