For centuries, pates have been one of the greatest vehicles for wild game. But making a pate, which is nothing more than a meatloaf, has tended to be a laborious task, with ingredient lists as long as a shotgun barrel.

A combination of stir-fry and salad, Lok Lak is a popular staple in Cambodia. It's usually made with beef, but in olden times, in the country's mountainous areas, venison would've gone sizzling into the wok.

Vitello tonnato is a classic dish from Italy's Piedmont region that, frankly, sounds patently insane: veal slices dressed in a creamy sauce made from canned tuna and capers. The brain may say no, but the mouth disagrees.

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