If you drop money on one annual food Portland event—and you’re not worried about developing gout—I seriously recommend that you consider Wild About Game.

Put on by gourmet meat purveyors Nicky Farms, the all-day industry-heavy event is a meat-a-palooza featuring game meat cook-offs between top-tier Portland and Seattle chefs, wrapped around an amazing array of other bites and samples of wine. Let’s put it this way: For $65, you too could be sipping Division Wine Company’s latest pinot release and eating seared foie gras straight out of the Hudson Valley before noon.

This Sunday was the 15th annual WAG, held at the Resort on the Mountain in Welches, and while the chefs cooked for battle, I buzzed around like a crazy fat lady, chucking down Snake River farms short rib, smoked duck breast, foie gras sausage, and the surprisingly good Salt & Straw rabbit liver ice cream.

Here’s a recap of the battle:

First was Nicky Farm’s Water Buffalo, a Bolognese with liver, gochujang, rice cakes and fish sauce slaw from Johanna Ware of Smallwares. I liked the spice of the dish and the firm rice cakes, but she went down hard to the Seattle competition: Poncharee Kounpungchart & Wiley Frank of Little Uncle. They made a pho-like Water Buffalo Noodle Soup, with Wai Wai noodles, Lu Chin water buffalo meatballs, fried garlic oil, celery, chile vinegar and shredded water buffalo jerky. This was the closest call of the four rounds.

Next was rabbit, which put a downright terrible rabbit and mushroom terrine from Seattle’s Spur Gastropub. These guys had a hell of a time managing their line, and I lost interest in waiting to try this one. Carlo Lamagna won both his round and the judge’s choice for a rabbit was Arroz Caldo with smoked rabbit leg, rabbit confit, lumpia, offal cracklin’, pickled ramp relish, garlic chips, and Valencia rice porridge. This wasn’t my favorite dish, but I can see how Lamagna’s dish could look even better when sat next to its competition.

It’s just mean to make someone cook off against anything Le Pigeon puts up. First of all, people love it, and second, it’s just objectively good. Andrew Mace, who has stepped up while Chef Gabe Rucker focuses on Little Bird, sealed the People’s Choice award for a Chicken-Fried Quail with smoked foie gras pumpkin pie. Spinasse from Seattle put out an upsettingly sweet boned quail leg stuffed with quail mousse—it was an unpleasant meat lollipop.

Doug Adams, who was a finalist in last year’s Top Chef, has stayed super humble and real, just like his straightforward wild Hawaiian venison carpaccio with bone marrow vinaigrette and pickled chanterelles. It was the simplest homage to the main ingredient of any dish. It’s like he’s competed in food challenges before. Adams took down a perfectly pleasant venison and mushroom stroganoff with toasted brioche dumplings from Erik Sakai of Restaurant Marron in Seattle.

Obvi, next year’s event hasn’t been given a date yet, but put it on your fall calendar—you’re going to need to fatten up for winter on quality meats.