Haute Cuisine?

So I've finished reading The Scavenger's Guide to Haute Cuisine, albeit not while I was eating. For one year the author hunted, fished, caught, and otherwise scavenged for enough animals/fish/birds/creatures to create a 48 course meal from an old cookbook that he'd found (Le Guide Culinaire). He invited a bunch of friends to sample his creations via a Thanksgiving feast.
And what a feast it was...

wild boar headcheese
duck soup
turtle soup
crayfish mousse
souffle of goose liver and pheasant
pate of brandy-marinated cottontail rabbit and salted black bear fat
elk heart with bechamel sauce
tongue of wild boar with sauerkraut

These were just a few of the courses on the menu. Now, granted, I haven't tried any of these dishes and so cannot say that I wouldn't like them, but the mere thought of them just about gave me an upset stomach. I had to put the book down on numerous occasions when I was eating. (Yes, I read while I eat.) So, it was an interesting journey, and while I learned a lot about hunting and the journey food takes to get from "the wild" to my dinner plate, I think I'll stick with my white-meat turkey sandwiches for a little while longer.