Miner's Sasquatch Pasty
When you're in the U.P., you're in pasty (that's pronounced pass-tee) country. Pasties are meat, potatoes, onions, rutabaga and spices all stuffed and baked in a good old fashioned lard-based pie crust. During the heydays of mining copper and iron ore in the late1800s through mid-1900s, U.P. miners would carry pasties in their lunch boxes to work. Pasties were a popular choice because they provided the much needed calories for these hard working miners, stored well without spoiling and re-heated easily.

After a long day in the woods tracking and hunting, pasties definately hit the spot. For our pasties, we use the finest Sasquatch meat to create a new twist on a long-honored U.P. tradition. Hyvää ruokahalua!!!

Milk-Fed Sasquatch Veal
Taking some tips from the beef community, we found that milk-fed young Sasquatches make for some of the best, melt-in-your-mouth flesh we've ever tasted.

Just like veal from beef, our Sasquatch veal younglings receive exceptional care. We keep them housed in cool, dark stables where they spend all of their day quietly twisting tender, green branches into braids or other innate shapes while living solely on a diet of milk or milk formula. Besides being the best tasting and tender meat there is, Sasquatch veal is a good source of niacin, zinc and B12 vitamins. Unfortunately, right now we don't have veal available for general sale or through our hunting packages, but you can experience this culinary delight at our lodge restaurant.

Foie Gras (Liver)
For some of our livestock Sasquatches we increase their food intake with more fatty foods a couple weeks before slaughter. We do this without typical gavage methods instead, we use psychological techniques to encourage the animal to gorge himself with fatty and pleasurable food. In most cases, we still come up with a very large and tender liver. One can easily tell a foie gras liver from a regular one by looks, flavor and silky texture. Our popular dish is foie gras and toast with cranberry compote