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Loin of Boileau Red Deer with Red Wine, Pepper and Juniper Sauce and Jerusalem Artichoke Purée

Anne Desjardins, L'Eau à la Bouche, Canada

Marinated Zebra, Antelope or Giraffe Steak

Rack of Caribou with Cranberry Sauce and Maple

Roast Saddle of Hare with Braised Leg-Meat Cannelloni and Quince and Tonka Bean Confit

Venison Cutlets in Almond Crust with Cranberry Sauce

Johann Lafer, Johann Lafer's Stromburg, Germany

Whole Roasted Kid (Goat) - Cabrito assado a padeiro

Wild Boar Chops Cooked in Hay and Cilantro, with Coarse Salt, Green Olives and Snails

Édouard Loubet

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