No "normal" or "regular" foods...

Bone marrow
Foix Gras
Sisig
Toro
Shawerma

Calf fries (with ketchup and fries, washed down with beer)
raw oysters (with lemon and cocktail sauce)

venison filet (think filet mignon only with venison) done medium rare to medium

::drool::

bone marrow
raw oysters with mignonette sauce
paste cheki (Polish crepes spread with pate, rolled up, breaded and deep fried)

Sweet breads
Bone marrow
Tripe

bacon cheeseburger well done, with cheddar AND american cheese, thick cut bacon, and curlyQ fries...

the 2 cheeses makes it not normal, so criteria met!

Salmon burger with a spicy sauce, on whole wheat --

Rib-eye grilled to perfection on my old school charcoal Webber. Was like candy and so tender I cut it with a fork.

One of the best things - heirloom tomato and burratta salad.

cheesecake from the Carnegie Deli

The lobster mac n cheese at Flippers on the Bay.

Perfectly cooked Persian leg of lamb
Chicken pilau
My home made rib roast (bone in)

We had a meal done by my friend John that was composed wild game that he and I had taken. John is a Cordon Bleu chef and has owned a few restaraunts.
The meal was
foie gras
salad made from wild greens and flowers
a venson soup with wild onions and mushrooms
Roast duck
Aged elk
chocolate mousse
port

It didn't suck.

Escargot in garlic and olive oil served with cheesy croutes
Fresh ahi sashimi with wasabi
Persian spiced lamb from a street vendor in Israel (never have found anything like it since--Deeq, if you have a recipe, please share!)

Yes, please.

If you like ahi, try toro.

Curious as to what caliber of rifle you used to take the mousse?

This is as close as I can find without my cookbook:

4 1/2 lb leg of lamb (boneless), butterflied
1 1/2 cup yogurt, plain
1/2 cup lemon juice
1 onion, grated, with juice
5 large garlic cloves, minced
2 tsp mint, dried, crushed
2 tsp basil, dried, crushed
1/2 tsp black pepper, ground

Marinate for 3 days. Roast til desired doneness.

Serve with a dill rice pilaf. I add dill to the below:

http://dinersjournal.blogs.nytimes.com/2008/10/28/recipe-of-the-day-persian-rice-with-potatoes/

Have you not heard before that mousse is one of the most dangerous animals in North America?!?!?

But since you ask, I took it with a spoon.

Yeah, but did you use enough spoon?!

The crab cakes at Boo-Rays in Weatherford, Texas comes to mind. Full of crab rather than tired ol' filler.

Oh yeah, trust me. I never waste wild mousse!!

My mouth is totally watering now... thanks!

Good thing.

Ya'know ... some people insist on using a demitasse spoon which should be considered far too small for full-grown wild mousse.

I just got the most hilarious mental image!!!

ELmer fudd with a demitasse spoon....
"Be vewy vewy quiet....I'm hunting mousse! Heh, heh, heh!!

Except for uni and fermented tofu (and I've tried both--once), I love just about anything you can find on a sushi menu. But I'm most partial to sashimi - simple slices of fish, whether it's yellowtail, fatty tuna, salmon, ahi, etc...