Tree Rat en Croute
Also known as deep dish squirrel pot pie, by Linda Guiles. The squirrel meat was surprisingly good--thanks to the cook's extensive experience with the dish.
Pepe meets Rocky Charcuterie by Mike Pinchetto of Pennsylvania's Vintage. Skunk rillets, country style skunk pate, raccoon confit rillets, raccoon galantine.
Asian Beaver Dumplings
Beaver paddle meat steamed in silken dumplings with pork, ginger, and scallions prepared by by Jason Engdahl. A suitable replacement for when you're cravin' Asian in the Adirondacks.
Roo Bar Dolmas
By Damon Abraham. Family recipe for traditional Lebanese stuffed grape leaving with kangaroo substituted for lamb. Kangaroo must be eaten somewhere in Australia, but this funky meat won't be making inroads in America.
Wood-Roasted Porcupine Kalbi
By Julia & James Sexton. With sweet rice, ssamjing, pickled daikon. The meat had a pungent, unmistakable flavor that intimidated some diners.
Midnight at the Woodcutters Ball
Beaver meatballs in creamy Porter gravy, by Michael Sherman of Cloud Catering.
Twin Volpe Calabresi
Red and grey fox roasted with garlic, oregano, basil, and white wine, by the Rubino family. A bit like turkey.
Muskrat confit with prune puree and accoutrements prepared by Johnathan Bailey. The most delicious meat from the night? Its hard to say, given all the new and surprising flavors. But there was a consensus that the muskrat was particularly fantastic, perhaps the most worthy of the American dinner table. (Just give it some time.)
Chile guajillo, chile de arbol, avocado leaves, scallions, potatoes, and cactus leaves. A traditional Mexcian preparation you won't find anywhere else in New York, here by Susan and Rafael Mata of Xochimilco.
"Racoon Barbacao de Hunt's Points"
Served with root vegetables prepared by Michael Knobbe. A charred and smokey, but complex, dish.
Beaver Dam Cake by Linda Guiles
For all the ‘weird eats’ consumed during the night, dessert was reassuringly normal: eggnog pound cake and other comforting standards.