What is the most exotic meat you have eaten?  

tamethytension 56M
1660 posts
10/6/2005 5:43 pm

Last Read:
2/16/2007 9:34 pm

What is the most exotic meat you have eaten?

Ok, approaching 120 blog entries it was bound to happen. I would ask one of those oddball straightforward questions, rather than attempt a post with any real meat to it. ha! yes I really said that.

Sooo, I was wunderin'

What is the most exotic meat you have eaten? And how would you describe the taste to the uninitiated?

I do ask out of genuine curiosity as a cook, especially after learning from frbnkslady that people (AKA human beings) actually eat MOOSE! Who'da thunk it. She actually goes on to imply that it is quite tasty
... uh huh ... will have to take her up on that taste test she has offered me.

Well here are a few of my favs that you will be hard pressed to find at your local MacDonald's at least outside of China.

Camel: Yes, and not just any camel but FREE-range camel in the only country where such beasts range freely ... Australia. Quite possibly the best imitation shoe-leather I have ever come across. Both in color, texture, and perceived taste, I was served little cutlets that were in the shape of boot heels ... I kid you not. This took place somewhere south of Mildura, New South Wales ... so you've been warned.

Crocodile: as in Salties ... farm-raised (want to avoid the free-range variety as their diet is altogether too-frequently augmented by people)Saltwater Crocodile of Cairn's Queensland, AUS.
Now "Croc-on-a-stick" is fairly popular, but at the local fancy hotels/casinos will set you back pretty penny. Go of town to the croc farms where they serve it up for a quarter of the price. On the stick it is remiscient of chicken-on-a-stick so not really that great a culinary experience. Much more interesting are croc medallions ... not unlike pork medallions in appearance and taste; these go well with a nice fruity chutney. If you're wondering, you are consuming cross-sections of the tail, by far the meatiest portion of the croc. Side-note I have yet to see American Alligator on a menu ... surely this would be good cajun-style.

Eel (Anguila): A Panama City favorite and the only thing I have truly enjoyed in Tabasco sauce.

Emu: OK, quite possibly the finest roadside restaraunt meal I have ever experience... somewhere along the Vic/SA border (don't really pay much attention to where I'm at when wandering the back country). The meat is succulent and while this is a bird, thigh meat is a bloody red with a texture more like that of beef. The flavor was sweet although I could not be sure how much of that was owed to the marinade. However, IF people only knew how fantastic Emu tasted, Emu farms in the US would be a very profitable venture.

Kangaroo .... Yes, do the roo ... generally fairly good although like anything varies with preparation. I have yet to have gamy roo, but I'm told sometimes it can put some people off. Me, I could eat Skippy any day.

Ostrich ... might look like Emu but not nearly as good. But then I have only sampled it in American restaraunts and I'm not sure they knew what to do with it.

Reindeer ... Yes Rudolph is a winner, at least in Norway. Not a slam dunk and something of an acquired taste. I was fortunate enough to experience with thick gravy. Thinly sliced, the presention was akin to roast beef. Quite palatable.

Those are the more exotic beasts I have consumed. Locally in Ohio I have experienced pretty much everything that passes for game and/or roadkill .... Deer, Quail, Wild Turkey, Snapping Turtle, Squirrel, etc.

So what do you have to add to this menagerie.



omakohakgal 56F

11/11/2005 2:54 am

I am shocked and amazed noone has mentioned Mountain Oysters! For the uninformed they are the testicles of pigs...although you can also have calf fries and turkey fries, though the turkeys need to be numerous to make a batch.(they are found up under the wing)Any testicle fried right is simply deliscious and perhaps the cajun fellow has heard of this. Awhile ago I heard they are now even opening resturaunts that serve this delicacy.Any way you dice 'em they are wonderful! Oh, and remember to "peel" them from the mmbrane before flouring and frying them.Although you can boil them in the membrane, they are not as tasty.And they taste like the dark tender part of a pork shoulder steak.Happy munchin!

Peche85 32F

10/13/2005 4:40 pm

Kangaroo - I thought it was disgusting though.

tamethytension 56M
2320 posts
10/10/2005 8:59 pm

Ahh Bella ... but how exotic a man??? A suave Argentinian, a stout Swede perhaps, or a burly bloke from Downunder?

Saddletrampsk ... Musk OX ... wow I think that rivals Nutria for an exotic taste. Rare Caribou ... think I'll skip ... and yeah beer. at least in sufficient quantity, can wash almost anything down. That was how I was introduced to Conch in the Bahamas ... but that ginat snail proved tasty nonetheless.

Synn ... Calamari is definitely a matter of preparation ... and sometimes it is superb.

rm_Synn74 43F
1206 posts
10/10/2005 12:31 pm

I've tasted a Bison burger
eaten Buffalo jerky
Calamari (deep fried)

the Calamariis the only one I'd eat again

I welcome you to the House of Syn...

saddletrampsk 55F

10/9/2005 9:20 pm

Living in the arctic for 13 years I have eaten caribou eaten rare and cut into thin slices with an ula, an inuit knife, muskox, seal and muktuk which is an inuit dish of fried whale blubber and onions that is good with beer to help it slide down

rm_bella_ 48F
4030 posts
10/9/2005 5:16 pm

most exotic meat I have eaten is man himself...(not a dead man)

rm_saintlianna 46F
15466 posts
10/9/2005 11:45 am

Huntress, you know any other person would have recognized my comment for what it was........a statement questioning if crossbow hunting was still illegal, thats all. And, yes I am jealous of women with dark red tits.

__Huntress__ 56M/59F

10/9/2005 9:43 am

Apparently the season has come early for you. It seems I've sparked some wave of jealousy in you, but I refuse to continue this so ... ta ta ... !

rm_saintlianna 46F
15466 posts
10/9/2005 7:23 am

If you are proficient with a muzzleloader thats great. And I am not, its not snipe season until spring.

__Huntress__ 56M/59F

10/9/2005 6:11 am

"The Quivering Quim" ... yes, I do think I like the idea of that TTT ... {=}

__Huntress__ 56M/59F

10/9/2005 5:58 am

I'm also proficient with "black powder" as well ... I tend to be a "one shot, one kill" ... kind of girl ! Now, why do you continue to snipe at me ? I was merely toying with the idea of TTT between us ... deer !


__Huntress__ 56M/59F

10/9/2005 5:49 am

It was awhile ago ... it's perfectly legal now ... would you like me to teach you ?

rm_saintlianna 46F
15466 posts
10/9/2005 4:22 am

Last time I checked it's illegal to hunt with a crossbow in PA unless you are disabled. But that was a while ago.

redmartinigirl 44F

10/8/2005 10:39 pm

Emu is wonderful. And I had it in Cali! you are right if Americans would simply try it Emu farms would be all over the place. To hell with mad cow disease!

DirtyLilSecret61 56F

10/8/2005 9:41 pm

Ooooo a "quiver" comment ... probably because of the shaft ... or perhaps the fleching cock and hen? Where's William Tell when ya need him, eh?

Um, ya know ... I've got to say that in your profile photo there, it seems someone's hand is on some pretty exotic meat.

(I cannot frickin' believe I just typed that - see what happens after I've not blogged for over a week?!)

(giggles almost hysterically)


tamethytension 56M
2320 posts
10/8/2005 8:30 pm

Saintlianna & Huntress,

now why is it between the two of you I feel like I have a bullseye painted on my back.

and Huntress, I think I'd rather see you quivver than to see your quiver.

tamethytension 56M
2320 posts
10/8/2005 8:27 pm

octopus and squid ........... yes, I've enjoyed both; a Thai restaurant at Great Northern Mall in Cleveland does squid very well.

Frog legs and oppossum ... negative on both; I can't see how opposum would be tasty ... how was it prepared?

"Lil" .... a wonderfully diverse selection. Metal? ... hmmm I'm guessing Jon Bon Jovi ....

Redlips ... trust me I don't atste like chicken.

CAZ, Ostrich jerky ... now that sounds interesting.

lifeisablast333 55M

10/8/2005 7:30 pm

frog legs, opossum, squid, snake, rabbit.....i will get back to ya on the rest.

spinmedown 50M
3626 posts
10/8/2005 6:57 pm

Oh, I also had dried octopus that was made into some kind of soup.
Yuck!!!! Again!!!!!
Why do I keep doing that to myself?

Most people are other people... FUCKING CHARACTER LIMIT!!! ~Oscar Wilde

__Huntress__ 56M/59F

10/8/2005 3:22 pm

I meant you, TTT ... oh deer ... !

__Huntress__ 56M/59F

10/8/2005 3:17 pm

... and did I notice that there just happens to be "two" Pennsylvanians here ... that have eaten "bear" ... would you like to see my quiver, deer ??????

__Huntress__ 56M/59F

10/8/2005 2:54 pm

I suppose this would come as no surprise that I am quite an accomplished crossbow enthusiast ... given the name that is ... and as evidenced by a rather beautiful 11 point buck that later became a quite delicious feast of venison stew, venison chili and home-made jerky ... as well as a non-typical 5 pointer and a rather boring 8 pointer in the span of two years ... wild turkey, each year, finds its way onto my Thanksgiving table ... all harvested by yours truly ... and yes, I am the sexiest thing that ever hit these neighborhood woods - even in camouflage and hunting boots ... in fact, there is no better lure during rutting season than a big-eyed doe in heat ... moi !

Mess with me will ya ... hahahahaha ... the Huntress reveals yet another dimension of her indomitable domain

DirtyLilSecret61 56F

10/8/2005 9:08 am

Of the meat I've actually consumed (other than the traditional ones of course) there's been crocodile, kangaroo, emu, ostrich, buffalo, deer, elk, squirrel and groundhog (unbeknownst to me, mind you).

Of the meat I've "eaten" ... nothing beats "metal" meat ... NOTHING, I tell you.


(Princess Lips)

10/7/2005 10:56 pm

I only eat moo, oink , and cock a doodle doo...

*cringes at the other choices*

and DON'T tell me they all taste like chicken!!!


rm_saintlianna 46F
15466 posts
10/7/2005 8:24 pm

Homegrown Pennsylvania black bear, too greasy actually.......kinda made me sick.

CuteAZguy27 40M
1545 posts
10/7/2005 8:15 pm

Back when my dad was alive he used to take ostrich meat and turn it into beef jerky-unbelievable great taste !it didnt taste like deer or chicken, but it had the most delicious flavor to it, mmmmmm


cajunpet 71M
1185 posts
10/7/2005 7:29 pm


Do a google search for "klcrawfishfarms" for information. They ship Louisiana seafood and food products year round.

Take care.
Keep On Blogging!!!! Have a great day.

Cajun Pet

UvannaHumpalot 38F

10/7/2005 6:47 pm

ok it's not a meat but i had some blackmarket blowfish when i visited a (nameless) restaurant in new york.....it was tasty....but you almost feel buzzed after you've eaten it.....or maybe it was the 2 bottles of merlot....hmmm....

tamethytension 56M
2320 posts
10/7/2005 5:59 pm

Cajun ...

the best entry so far. I am familiar with Nutria from my time traipsing about the marshes of the TX/LA border coast. I had no idea one could eat let alone prepare a succulent meal from one of these things. THANK YOU for the recipe.

Just one question. How does one come by a Nutria ... should I ask my butcher?

cheers to all


tamethytension 56M
2320 posts
10/7/2005 5:55 pm

Some interesting responses. Fairly positive reviews for both bear (any particular kind?) and Elk. I have had neither nor obviously Moose ... however I will make apoint of rectifying that.

Rattlenake also has gotten good reviews. Curiously, I have not had the pleasure despite the frequency I have been in Oklahoma and Texas where it is not that uncommon.

Shark ... another one that has eluded me. I actually consider fish, as in bony fish, among the more vile flavors to attack my palate. However, I have been wondering whether cartilaginous fish may be different (as I like eel).

Groundhog ... yes I could how it would taste like rabbit which I have tasted. We certainly have enough groundhog in Ohio. Curious it is not on the menu at local restaurants.

tillerbabe 57F

10/7/2005 3:15 pm

First let me say I'm a "major carnivor", but I have a "real hard" time with this. The guys @ work are always "shootin' somethin' out of the sky, woods - whatever and bringing it to work for "snacks" and dinner. I tend to have a problem with "gameyness"...I can tell when it hasn't been raised on a ranch......somethin' about it - eeeeeuuuuuuuwww!

I can't eat Elk. Beefallo is awesome - but I know that doesn't count because someone "raised" it to be eaten. I had bear burgers without knowing it was bear and I have agree with Saint - Dark, greasy...yummy! I think the "greasiness" took the gameyness out of it.

I have eaten Ostrich that was cooked in burgers on the BBQ - also, yummy.

That's it for me....but, I'm willing to "try" more.

cajunpet 71M
1185 posts
10/7/2005 3:10 pm

Nutria, "Myocastor Coypus" Imported to Louisiana from Argentina in the 1930s, nutria were raised domestically for several years. Whether they escaped or were intentionally released remains unknown.

Once a boon to the trapping industry, ever-increasing numbers of these large South American rodents now destroy coastal marsh the old fashioned way ‒ they eat it. In their search for food, nutria graze heavily upon the plants that bind the fabric of the marshes together.

To increase the harvest of nutria, the Louisiana Department of Wildlife and Fisheries initiated an innovative approach. Its strategy involves developing domestic and international markets for nutria meat, thereby creating a financial incentive for trappers. Nutria recipes abound, international business concerns have expressed an interest, and there is hope we might see an expansion in the harvest of this chisel-toothed threat to Louisiana’s marshes.

Nutria meat is a low-fat, nutritious alternative meat.

Cajun Nutria Etouffée

Makes 4 Servings

2 tablespoons vegetable oil
2-3 pound nutria, cut in serving pieces
2 tablespoons Cajun Seasoning + 2 teaspoons
2 cups finely chopped onion
1 cup finely chopped green bell pepper
1 cup finely chopped celery
1 teaspoon minced garlic
1 tablespoon flour
1 teaspoon salt (opt.)
3 3/4 cups chicken stock or broth

In a heavy 5-quart pot on high heat, add oil, heat until very hot. Sprinkle seasoning on meat; stir well. Add meat to pot, brown on all sides. Cook and stir 10 minutes. Add onion, bell pepper, celery, garlic and flour, cook and stir 10 minutes. Add salt and chicken stock to pot cook and stir occasionally, (about 15 minutes) scraping the bottom of pot to remove all the goodness. Serve over hot cooked rice, pasta or cream potatoes.

Take care.
Keep On Blogging!!!! Have a great day.

Cajun Pet

tamethytension 56M
2320 posts
10/7/2005 9:34 am

frbnsklady... you're probably tasted Mule Deer out West. They get too much sagebursh in their diet. White-tails in Ohio, especially from western Ohio through Indiana, and Illinois are corn fed. Very tasty stews, stir frys, and curried.

Bison ... I heartedly agree. Very good. Guess I so accustomed to eating it in Oklahoma, I was not thinking it that exotic.

Others come to mind such as Texas free-ranging Wild Boar. Not the wild pigs mind you, but the introduced European Boar. While working at Kerr Wildllife Management Area near Austin one year, the rangers had me over for boar. Dense, dark, and stringy compared to pork but the stronger flavor made for delicious barbeque nonetheless.

frbnkslady 49F
6183 posts
10/7/2005 8:30 am

Oh, and I have had antelope, don't care HOW/WHO prepares it, its still gross, if I want to eat sagebrush, I'd chew on a stalk...
Deer, don;t like that either... ewww.
We have Mtn Goat, sheep and bear here too. I have yet to try any of that.
Wild salmon is good, but not my favorite. I LOVEEEE Halibut.
And I ABSOLUTLEY refuse to even think about trying whale blubber...lol. Native candy. NADA.... T


frbnkslady 49F
6183 posts
10/7/2005 8:25 am

LOL, I enjoy moose, very lean meat, yes, just slightly stronger then beef in taste.
Elk,, AWESOME>>> nice stk with wild onions abd mushrroms, wild rice and broccoli... I like the Elk from CO, Wyo and Mont. best..
Bison.. THE BEST.. has to be range feed though, none of this farm raised or cross-beed stuff like beef-alo.
Rattlesnake, I eat, but if something else available I will eather the something else first....lol
Not really exotic,just good ol American food...
Please come on up and I will feed you TT. T


rm_Network_Minx 49F
542 posts
10/7/2005 3:33 am

Growing up in the west I have had many meats that are considered exotic. I have had the luck of knowing hunters my whole life, including my uncle and grandfather.

1. Moose-tastes excellent almost like beef but with a slight flavor
2. Elk-tastes excellent almost like beef not quite as tender. (I prefer moose)
3. Antelope-tastes awful very very gamey
4. Rattlesnake-tastes like chicken (I mentioned this before)
5. Bunny Rabit (Cotton Tales) tastes like chicken but stringy with a slight tang.
6. Deer or Venison-High country they eat sage and it tastes strong and gamey if not dressed or prepared right. On the plains where they eat corn and grass it tastes excellent.

rm_saintlianna 46F
15466 posts
10/6/2005 11:56 pm

Bear baby, I kid you not. Its thick, greasy and dark.

rm_Network_Minx 49F
542 posts
10/6/2005 8:54 pm

I have had rattlesnake. It does taste somewhat like chicken but with a sharp tang.

mangomamiCT 43F

10/6/2005 8:48 pm

Rattlesnake and yes it does taste like chicken . As I am a very sensual person I enjoyed the smell , look and taste of it . It was smothered in honey bbq sauce .

watchmesquirm 47F  
99 posts
10/6/2005 7:10 pm

I doubt that Elk and Buffalo constitute as exotic, but I really like both.... like beef only better (and I likes me beef!).

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