“Tangy rabbit nachos, a vegetarian lasagna, potato soup, a salsa-inspired raccoon dip and fried raccoon did not divert attention from the headliner at the 13th event of its kind held the Sunday before Thanksgiving: a giant vat of squirrel gravy, lightly caramel-colored and smooth on the surface, with shreds and chunks of long-cooked meat waiting to be ladled up and onto biscuits and baked potatoes.”
Photo by: Erin Julius
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