Slideshow: Raccoon Bacon and Sautéed Mealworms: The Bronx's Third Annual Small Game Dinner

Cookin' Coon
Cookin' Coon
Some cooking was down on the premises. Here Chef Terry French takes a gander at Michael Max Knobb's raccoon.

For more on the topic of cookin' coon, Jed Portman, ladies and gentlemen.

A Plate of Appetizers
A Plate of Appetizers
Appetizers include punchy pickled cornears, delicate smoked trout, and possum a la Shane. Rich and meaty, the possum was my favorite dish of the evening.

Other appetizers included red braised beaver dumplings ("红烧海狸饺子") prepared by Jason Engdahl, Potted Raccoon by James Casey, and bobcat cassoulete by Mike Pichetto of Vintage Restaurant.

Tuscan Bobcat
Tuscan Bobcat
Michael Pincetto's Tuscan-style braised leg of bobcat over meat tortellini, wild mushrooms, and kale. In both dishes, we found that the bobcat tasted a good deal like goat, if more mild. It was lean and gamey, certainly tough to cook.
Close Up
Close Up
The highlight of Mata's fox was the chipotle sauce, thick and made for sopping up with tortillas. Some found the meat bitter, but I thought it had an appealing, if simple flavor.
Close Up
Close Up
Some serious smoky fat on that raccoon.
Mamaray
Mamaray
This traditional Garifuna drink is made by fermenting rice and corn for four days. The flavor is sweet and quite a bit like beer, without bitterness or carbonation, with a finish reminiscent of a mellower Chinese rice wine.

Callita Diego learned how to make the drink from her mother, who would brew it when Callita was growing up in Honduras. But instead of the four day fermentation used for this beer, her mother would let the ingredients ferment for a whole week. This turned it into a liquor—kind of like white lightning.

"But it was illegal," she told me, "and if they found out they would come and arrest you!"

More Blood
More Blood
Just dip! Beef blood whipped with chocolate. While the pig's blood pudding was slightly grainy, this preparation produced a thick and smooth dessert. Prepared by Ralph Robino and Jerome Raguso of Gino's Pastry.
Dessert Chefs
Dessert Chefs
Makers of the evening's deserts, save Fritz of Knipschildt.
Foie Gras Pop
Foie Gras Pop
This ice cream was made with foie gras baked with bourbon. It added some real body and thickness to the ice cream, as well a deep richness.
Chocolates
Chocolates
Elderflower, caramel sea salt, pine needle, and a particularly unique concoction of smoked hay rolled in ash.

Prepared by Fritz Knipshiltd.