I’ve eaten Ostrich (an acquaintance of mine farms them), Kangaroo and Crocodile (hmmm… or was it Alligator?) but these are all fairly pedestrian nowadays; I suppose many of the game birds and poultry that are reasonably common here might be exotic elsewhere; of these, I have eaten quail, pheasant (including well-hung pheasant that smelt like an August garbage can), partridge, guinea fowl, pigeon, snipe and of course duck and goose(it’s greasy though!).
I hunted, cooked and ate a grey squirrel once.
And I’'ve eaten a fair deal of strange seafood, including whole baby cuttlefish, but I think probably the most unusual was limpets; I was at Lulworth Cove in Dorset and they just looked big and tasty, so I prised a few off the rocks, set them upside down on the barbecue to cook, then ate them; they were really tasty (although I found out later that you’re supposed to pull off part of the inside before you eat them).
Of course, my co-workers think I’m crazy for eating Spam. Specifc co-workers think I’m odd for liking tobiko (flying fish roe… nummers!) and ika (squid… double nummers!)…
And while yes it’s not a meat, kim chee is as though the deity of your choice fell from heaven into a vat of cabbage and sat there for a few years.
I was in Ecuador this past summer. One of the people I was with ordered cuy at a restaraunt in Quito the last night of the trip. I couldn’t bring myself to try it, and normally I am pretty open to that kind of thing.
The guy who ordered it didn’t like it either, he described it as tasting like dark meat chicken, with a strong odor of guinea pig cage. Kind of a disappointment considering it was by far the most expensive item on the menu.
How is it supposed to be cooked? This place looked like they had fried or roasted the heck out of it, it seemed overcooked to me.
I’ve had muskrat stew, which was pretty tasty. I also ate a rattlesnake I found which had been hit by a car. It was still alive, but terminal. I killed it and cooked it over an open fire. Does that count as having eaten roadkill?
I ate it in South Korea. I am sure I had it on a few other occasions, but they always swore it was chicken, damn lying Okinawans. There was a dog farm in South Korea where this ROK Marine had me try it. Wasn’t bad, but it was a little dry.
I went to a fondue place for my birthday one year. In one meal I had shark, alligator, rattlesnake, ostrich, frog legs, buffalo and venison.
I have also been to a dinner hosted by the local rod and gun club. So that opens up pretty much any animal that can be hunted in the interior of British Columbia.
Other than that I am told I would eat worms when I was a toddler, but I don’t think that counts.
Add me to the lengthy list of folks having consumed: deer, horse, ostrich, gator, haggis, shark, rattlesnake, cuy, and chocolate-covered ants and grasshoppers.
seal - the meat is very good in a number of dishes, the liver is the best liver ever.
Sea lion - the flippers are fun to chew on.
Moose - probably the nose is the most exotic part.
sea cucumber
sea urchin
limpets - we don’t cook them, just clean the meat and dip in sea water
chitons - either cut the foot off and eat on the beach raw, dipped in sea water, or bring home, cook briefly by pouring boiling water over them. When the shells turn blue they are cooked, cleanthe meat fron the innards and use either chopped or ground in a chowder
octopus - either just boiled and dipped in Lea and Perrins, octopus salad, made with ground tentacles mixed with chopped onion, maybe a jalepeno, a splash of cider vinegar (or a fancier vinagrette if you prefer), or my favorite, sauteed octopus hood - boiled and cleaned hood, cut into strips and sauteed with garlic and buter.
Sea snails - cleaned and ground for chowder.
salmon eggs in carious forms, most often either “boiled” (cleaned, and then covered with boiling water and let set until eggs are cooked) or made into (phonetic spelling) ikra - humpy eggs rinsed and mixed with chopped raw onion, salt and pepper, and let set until it tasted right.
salmon milt - lightly sauteed
Sitka Blacktail Deer
Mountain Goat
Dall Sheep
hare
ptarmigan
muktuk (whale blubber)
seagull eggs
bear
Elk
Bison
caribou
Not eaten a lot of exotic stuff as I was vegetarian for a long time and even when I wasn’t I only ate chicken or lamb…but i have had goat’s brains. Once.
The strangest tasting probably was black bear. It’s a good thing they don’t look like they taste or the signs at the zoo would read “Don’t Feed The Greasy Butthole.” Have also had with varying degrees of enjoyment pronghorn, whitetail, mule deer, elk, rabbit, squirrel, rattlesnake, armadillo, caribou, mountain oysters, most available river, lake and sea creatures, dove, duck, goose, pheasant, quail and buffalo. I guess the only thing I’m still curious about is moose.
Not that unusual, but shark is very tasty. We had some excellent shark steaks some 20 years ago, had never seen it sold in our midwest grocery before that.
And again not unusual but I have had turtle soup served in the turtles own shell. It was the presentation that made it more noteworthy to me.
I haven’t eaten anything too strange compared to the rest of you. I’ve had blood sausage, crocodile, and capybara. The latter was really greasy but not bad otherwise.
:eek: 