The starter would have to be fresh elk heart, cut nice and thin then coated lightly with flour before frying. The entree would have to be grilled elk backstrap, wrapped in bacon and, of course, with some sauteed mushrooms on the side. Pair that up with some Dutch oven potatoes, grilled corn on the cob and maybe some Bonneville cutthroats (caught by the guys lucky enough to tag their elk on the first day), and I'm in heaven. Strange as it may sound, Tang is a staple in camp. I never drink it any other time of the year, but it's in camp and always seems to go well with whatever we're eating.