I'm hosting a wine pairing day tomorrow. I picked up some game meats and am looking for some ideas / recipes. I know a bunch of you dabble in the gourmet cooking world and probably has some great recipes for these meats.

I'm looking to pair the foie gras with a muscat as an appetizer. I'd like this one to be warm with a fruit topping to go with the muscat. I love the stuff, but have never cooked it. Any help / tips would be appreciated.

The gator, I'm not sure what to do with it. I've only had it deep fried a few times when in Louisiana, but I would much prefer to not have to deep fry it. I have one pound steaks, if that matters.

The ostrich is just a bag of mixed steaks. Not real sure what cut they are. The only way I've every cook this stuff was to lather spices on it and throw it on the grill. Again, any suggestions / tips would be appreciated.

I'll take "What is a Muscat for $800" Alex.

I've tried Ostrich before and it was actually very good, kind of like beef surprisingly. I have no idea how the guy cooked it though.

I hear that grasshoppers are edible.

Mike - there are some very smart people on this board but these questions just may stump us all. The only way that I have eaten gator was fried in small nuggets. Hope you get your answers.

Muscat is a sweat white wine with a hint of orange to it.

My girlfriend is a cordon blue chef and usually takes care of these little details, but this time I want to fly solo. I want to feel like a grown up and do it all-by-myself.... Well, with a little cheatful assistance from forum anyway.

If you haven't Googled it already, check out these Ostrich Recipes.

I was thinking Muscat was related to the Muskrat...pheww!!

Mike fried gator along with the prerequisite can beers is the number one choice down here in our neck of the woods and I really don't remember ever having it prepared any other way but here's a couple of interesting recipe ideas...alligator recipes. The grilled recipe on the bottom may be close to what you are looking for.

I do know one thing for sure, during my low level flight activities just north of the everglades the numbers of gators I have seen from the air during the past couple of years has increased dramatically so there should plenty of gator meat available to practice with all sorts of recipes.

Question, where do get gator meat from around your neck of the woods Mike ... specialty stores?

Stuff the ostrich inside the gator and roast slowly. Much better than turducken. If you leave the gator's head on and open its mouth your guests will talk about this meal for the rest of their lives.

And if the Gator is not quite dead, they won't be talking for long...