You don’t have to be a hunter to enjoy the savoury taste of game meats. Nowadays, many Ontario farmers raise non-traditional livestock, and Toronto chefs are happy to use the animals in dishes ranging from elk chops to ostrich burgers. The best local game preparations are reliably found at restaurants specializing in upscale “Canadian” cuisine, such as Canoe, which often offers venison of the finest quality, and Lucien, where red deer has lately been served as a tartar. The French have long made use of duck, rabbit and even horse in their classic dishes; find the latter at both Batifole and La Palette. And for something even more exotic, Byzantium is pleased to put kangaroo on your plate.