Michael Hunter is, appropriately enough, a born and bred hunter. He shoots deer and wild turkeys for himself, but until the province’s laws change, he’s serving only farm-raised beasts at his game-themed restaurant, along with whatever else he’s able to legally forage in the wild. He stuffs gyoza with boar and a delicate tarte tatin with foraged mushrooms and a sorrel and black walnut pesto. His true love, though, is venison, which appeared in various forms on his winter menu, the pinnacle a rack crusted with a Christmassy ash of juniper berries, cinnamon and star anise, which seems a delicious end for Santa’s reindeer.
1454 Dundas St. W., 647-345-8300, antlerkitchenbar.com