Summary
At Mr. Pickwick's Pub in Stowe, game is on the menu every single day. "We've actually been serving game for about 20 years now," says owner Christopher Francis, who guesses that game - including ostrich, pheasant, duck and boar - goes into about 50 percent of the dishes he sells. Wild beasts are popular in Francis' native England, and he appreciates the distinctive flavors that don't "fall into that mundane category of the typical farmed meats that people get every day." He maintains it's good for you, too: "Game is very healthy eating; it is not tortured with growth hormones or antibiotics, so ... we started serving it a lot."
What gamey goodies do they feed the masses? [Barbara Green] describes dishes such as roast beaver, bear sausage and raccoon pie, which she insists, "are not exotic." "We do a buffet line, and we tell everybody to try everything," she says. "When you get it on your plate, you wouldn't know one from another." To help out folks who don't want to confuse beaver with bear, the Bradfordites stab each dish with colored toothpicks and hand out "keys" to help diners decode the piles on their plates. Everyone can ID the side dishes, which are autumnal faves such as mashed potatoes, squash and cabbage. "It's quite a full meal," says David McLum, co-chair of this year's dinner.See the full content of this document
Extract
They Got Game
Church suppers - Vermont cuisine doesn't get much more down-home. Driving along the state's rural roads, you'll find unassuming places of worship with marker-scrawled signs announcing "Spaghetti dinner next Saturday, $6" or "Baked Ham Supper, with all the fixins." For a traveler on a cold autu...
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