Where wild things are on menu

Calabasas

Saddle Peak Lodge, in the hills of Malibu, serves New Zealand elk with English pea bacon jam, Meyer lemon and potatoes. Tennessee emu is paired with dates, brown butter, Brussels sprouts, grapes, juniper and blackberry. The “Chef ’s Game Trio” features Amaroo Hills’ (Tennessee) emu strip, elk tenderloin and braised bison short rib. Info: saddlepeaklodge.com

Denver

The walls of the Buckhorn Exchange feature mounted game, including a twoheaded calf. This national historic landmark and museum has been serving Old West fare since 1893. Rocky Mountain oysters (bull testicles) are the house specialty, and appetizers include fried rattlesnake, fried alligator tail and sirloin game tips (which include buffalo and elk sautéed with fresh mushrooms). Info: buckhorn.com

Portland, Ore.

French bistro Le Pigeon serves its namesake, an apricot-glazed pigeon, paired with roasted carrots and crispy quinoa pork.The starter menu features grilled octopus and seared foie gras. Save room for dessert, which includes foie gras profiteroles served with caramel sauce and sea salt. Info: lepigeon.com

Louisville, Ky.

Game, in the historic Irish Hill district, specializes in game sourced locally. The restaurant is known for its gourmet burgers. Start with buttermilk fried frog legs served with jalapeño tartar sauce or a roasted bison tongue pretzel slider. The chef recommends the alpaca burger with greens, tomato, Brie and bone marrow aioli on brioche and the kangaroo burger, with greens and tomato jam on a pretzel bun. Info: wildgameburgers.com

St. Paul, Minn.

Everest on Grand serves Nepalese, Tibetan and northern Indian cuisine, including yak. Along with ground yak, this dish includes onion, ginger, garlic, cilantro and spices inside a flour pastry. It’s steamed and served with a special sauce. Info: everestongrand.com