Kevin, you are in my home town, and I can assure you that all that stuff is availible. Bison and venison can be cooked just like beef. One thing to remember, because of the lower fat content, they are best served rare to pink. Overcooking makes the meat very dry. It is more expensive than beef, generally, depending on the beef you buy. Emu is cheaper than ostrich, and venison loin is not too bad in terms of price. All meat, nice single serving, or two for dieters. Bison can be pricey, but it's very lean. Diane mentioned elk...I like caribou myself.