Being served all through the night were tattoo, lappe, gouti, iguana, wild hog, deer and manicou.

“As a youngster, I used to hunt iguana and manicou with ‘slinging shot’, then come home and cook it,” explained the brother of the well-known Point Fortin musical family.

“The tasters were family members; they determined just how good my pot was.”

He boasted that as he grew older his culinary skills just got better, and now when it comes to any fete in which wild meat is included on the menu list, he’s the recommended man for the job.