Kangaroo, snake, emu, ostrich, tongue.
(Singing) “One of these things is not like the others…”
Catrandom, having flashbacks
Kangaroo, snail, turtle, gator tail (alli-, not Navi-), frog, cracklins (like chitlins, but cooked in cornbread), oppossum. None of which, IMO, measure up to good ol’ beef.
The overwhelming majority of people have more than the average (mean) number of legs. – E. Grebenik
Oh, I love snails! Cooked just right in a butter/garlic/wine sauce with parsley, oh man!
I have a can at home now, but I’ve been using it to hold up a sad leg of my coffee table for about a year, so I don’t know that they’d still be good. I’m sure fresh is better, anyway…
Oooo, I love eel. That’s pretty much all I ate this summer while I was in the old country (Latvia). Tastes like rich fish, but doens’t smell.
Formerly unknown as “Melanie”
My Kentucky grandmother was pleased to serve up country fried squirrel when she could get one. It tastes more or less like rabbit.
when i was in france i fell in love with this mystery meat, which i was later informed was raw duck. i know duck isn’t exactly exotic, but raw?
and i don’t know about this one either, but i’ve had ostrich a few times.
“human beings, vegetables, or cosmic dust; we all dance to a mysterious tune, intoned in the distance by an invisible piper.” - albert einstein
Blackened alligator tail. Barbequed goat (didn’t much care for it – too much like lamb). Ostrich Steak (mmmmm).
But the worst thing I ever had to eat was a raw oyster. If I’d had the option of dousing it with lemon juice or hot sauce, I might have a more pleasant memory, but it was served with mayonnaise.
::shudder::
Mullinator - did you know what they were BEFORE you ate them?
I’ve had buffalo, reindeer (which I think is really Caribou), eel, and rabbit. Nothing too out there. I thought they all were very good. And, I really like raw oysters (of course, no one grossed them up by putting mayonaise on them - Blech).
Anchovies! (kidding)
Eel and rabbit, exotic?
Horse, dog, cat (lived in the sticks in Hawai’i for some years), moose liver (ugh), something Austrian called Pferd-Leber-Kaese (although I’m not sure whether it is really horse liver cheese, whatever that might be). Standard buffalo and ostrich, alligator, octopus. Frog legs are damn yummy, too. Bad things: "uni’-- a sashmi made from sea urchin.
I never have had any of those little rodent critters we hear about hillpeople eating, though.
Most of the stuff listed above, plus copperhead.
It’s not exotic, but I love chicken hearts.
TennHippie:
You must be really happy these days. In the past couple of years, every chicken I’ve bought has at least two or three hearts. Isn’t modern science wonderful?
Mystery meat in Korea. Some hunk of something in a spicy stew in the Tongdemun (sp!).
I know its not really exotic, but for me I would have to say house flies, worms, and caterpillars.
and if you believe that I also had David Carradine serve me grasshoppers 
I’ve had rabbit and squirrel, and neither is very good. Rabbit meat turns an unappetizing gunmetal grey when cooked, and squirrels have somewhere in the neighborhood of 80,000 tiny bones, ready to splinter in your mouth and shred your gums.
My folks used to have an annual pit-roasted goat party. Procedure: slaughter goat; skin, dress and prepare it for cooking (smear with BBQ sauce and whatnot). Wrap in foil, burlap, and chicken wire. Prepare coals in a nice pit. Around 6 AM, throw the goat in the pit and cover with dirt. Around 6 PM, dig up goat, peel off the protective layers, and dive in. That’s the only way to do it; goat meat is very tough and stringy, and a long, slow cooking is the only way to make it palatable.
Wild-wise, I’ve had elk, antelope, and deer in many different forms. All are good, dense, non-fatty meats. Gotta be careful how you prepare them.
By the way, the only good liver I’ve ever had was a bear’s liver.
Incidentally, I’m interested in something else, and probably should start a new thread, but: anyone else here ever eaten something you yourself have killed, or are ya all city folks?
I am a city folk, but I have personally dispatched a few crabs, quite a number of fish, not enough lobsters, and many, many clams, mussels, and oysters. Probably not what you had in mind, though.
Living in Colorado, the usual buffalo, elk, deer and goose.
My favorite though is ostrich. It’s NOT like chicken, has a very good flavor (compared to other birds) almost a beefy, dark turkey but not as stringy as turkey.
If you get a chance try it.
It was great, at least at the restaurant I tried it in.
If anyone who doesn’t know and wants to know, Rocky Mtn Oysters are bull balls. Okay, be more technical, bull testicles. I couldn’t stand the thought of eating something like that eeewwwwwwww!
I think it was a June bug. It’s hard to say, because I was doing about 60 m.p.h. when it smashed into my teeth.
I don’t think humming birds have yellow guts.
MaxTorque, most of my life I’ve eaten almost exclusively things I myself have killed. Well, me or someone in my immediate family. The menu includes deer, elk, moose, bear, grouse, rabbit, and other miscellaneous assorted things. One if the reasons I like doing things this way is because I can see for myself where the animal lived, what it ate, and that it had a strong, healthy appearance. Also, most wild meat has much less fat than beef, and I can cut the steaks exactly how I want them. Last but not least, it’s field-to-freezer in 48 hours or less, not hanging in some warehouse rotting for 21 days.
Happy Hunting,
Neenah