Germans where I grew up in the Great Plains refer to this appetizer as tiger meat, while those around the Great Lakes call it a cannibal sandwich. Although it’s not made from tiger or human flesh, this still isn’t a dish for the squeamish.

That’s because this little-known hors d'oeuvre is a combination of raw meat, raw egg, raw onion, and lots of spices. It’s an acquired taste, and one I’d say I didn’t develop until after high school. Thankfully I had plenty of chances, as tiger meat is a staple of ice fishing trips, holiday get-togethers, and dive bars across the Dakotas.

It’s usually spread across a saltine or rye bread and washed down with a light beer. If your party doesn’t polish it off in one sitting, then save what’s left for the next day and cook it with your eggs or hashbrowns.

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1. Combine all ingredients in a bowl and thoroughly mix with your hands.
2. Place in an airtight bag and refrigerate for 8 hours.
3. Eat with crackers and bread. If serving at a party, place the tiger meat in a bowl that sits in an ice bath (see feature image).
4. If you don’t eat it all within two days, then cook it with eggs or hashbrowns for breakfast.