Meat remains center stage, but flavor innovation can really drive menu differentiation. We cover the what, where and why for innovating with meat.

Chefs are discovering mole's potential, leveraging its earthy, rich blend of nuts, warm spices, chiles and more

Coolinary Café offers Rabbit Sausage & Noodles with Spanish onion, olives, shiitake, oyster and trumpet mushrooms, jalapeño, broccolini and kale

Dusek’s Board & Beer offers Chicken-Fried Rabbit with Hoppin’ John risotto, charred okra, chicory greens, pancetta and brown-butter Tabasco

Old Vine Café offers a Rabbit Mole: Braised rabbit in a cashew and pasilla chile-based mole sauce, served with queso fresco and cornbread

Vivere offers an Agnolottini Di Fagiano: Pillow-shaped pheasant-filled pasta, butter, sage, Parmigiano-Reggiano

Pistache French Bistro offers a Grilled Venison Tenderloin coated in toasted juniper berries, orange zest and clove, served over butternut squash, mushrooms, snow peas and pear, topped with red currant jus

Liquid Riot offer Venison Meatloaf Sliders with melted Gruyère, Maine blueberry ketchup, whiskey onions

Primehouse steakhouse's Venison Chop uses Miyazaki beef fat to make the real flavor difference. It's served with red wine venison sausage made in house, and a lavender broth with diced vegetables and baby root vegetables.