If you want to read some good stuff on some really unusual meat, hit this entry at Cooking Issues where David Arnold has the gastronomic cajones to order beaver, yak, a whole raccoon, some bear, and a lion steak and cook ‘em all. Some fascinating reading for the most nerdy of cooks. And the best part? Dave shares the name of the purveyor: Czimer’s of Chicago, which is so completely worth a gander.
You’ll come for the snapping turtle; you’ll stay for the camel. Seriously, though — I know where I am going to start the search for the elk rack that I am *so* completely dying to have for Thanksgiving.