Hello, I believe this is my first post to the forum, although I read it every now and then. I am a professional cook, but this is my new project outside the work place. I am starting a new cooking club called Culinary Carnivores with the goal in mind to try as many new animals as possible. I am hoping some of you may have knowledge in this area. Do you know of any tips or tricks for cooking unusual animals I might wish to know? Have you any good suppliers I might use (online, or I am in WI)?
Many thanks in advance,