E-mail this story
Where the wild things are
Hunters can't just drop off the carcasses of wild game at the kitchen door of restaurants. Furry and feathered creatures have to be slaughtered and dressed under the inspection of the U.S. Department of Agriculture's Food Safety and Inspection Service or the foreign equivalent before chefs can prepare dishes with the animals and birds.
By Nancy Maes, Special to the Tribune
February 1, 2013