If you don' t include pan-seared-rare Hungarian Partridge, then it is darn near a dead heat between pronghorn, elk and moose. Caribou isn' t bad, either.

For a last meal I' d choose fresh elk liver soaked in ice water for three days then sliced thin and sauteed in butter and garlic with Walla Walla sweet onions. Serve it with garlic mashed potatoes smeared an inch thick over the top of a big, fluffy pancake, with the liver slices arranged neatly all around the plate and the onions piled high in the middle. Drizzle a sweetened reduction of cabernet sauce all over it. Top it off with a 1995 Silver Oak Cabernet Sauvignon from California' s Alexander Valley, then send me to heaven...[:-]