As the dining public’s interest in the exotic continues to grow, and in the face of rising prices for most mainstream meats, a growing number of restaurants are turning to game meat as a point of distinction, as a move to add local color to the menu, or simply because it tastes good. The elk strip loin at Rev at the Hotel Madeline in Telluride, Colo., is, at $36, by far the best seller during the winter holidays, according to chef Bud Thomas. He simply seasons the loin with salt ...
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