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  • Well how do you get more Canadian than au pied de cochon (refer to last review)... you don't But you definitely try at Antler kitchen and bar. When looking at the menu, you get the sense you hunted/gathered everything yourself (you didn't) because everything comes from products that are proudly Ontario/Canadian Venison tartare: something about raw diced deer meat makes me feel like a kid again (apologies to Bambi). Seasoning was just right, very plain and simple, letting you taste the fresh flavours of the deer. Rack of Venison: a damn good looking dish. Perfectly cooked on a charcoal grill but really tiny. Like I know deers have more than one rib.. give it to me already. Spice also takes away a lot of the gamey flavour of the deer, but it gives it a nice crust. Served on a bed of mash peas and braised deer shoulder, which has the same texture as pulled pork tbh Bison ribeye: well kill me now and put me in a coffin. Hands down better than any beef ribeye Ive had in a steakhouse. Holy moly, and if you get it with the foie gras, it just adds another level of ecstasy to the dish. Very nicely salted and charred on a charcoal grill to allows for the crusty shell on the outside. And inside, perfection if asked for medium rare / or bleu Outstanding place that gives a new meaning to our license plates that read "Ontario: Yours to Discover"
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