What is the most exotic meat you've eaten? How was your experience?

Gator- tastes like chicken, kind of tough and chewy, but come on, have you ever seen an alligator? Of course it was going to be chewy.

Frog legs- pretty much a dead ringer for chicken wings if you didn't know what a wing was supposed to look like. Maybe just the tiniest hint of something fishy going on there.

Escargot - an excellent excuse to eat a bunch of butter and garlic and for some reason it's fancy even though you're eating a garden pest

Squirrel - kind of greasy, but not bad, darker meat than I expected. Not really enough meat on them to be worth it though, at least not the squirrels we have in my neck of the woods, I've seen some pretty big squirrels in other parts of the country though, so maybe they're a little more worthwhile. If you had a handful of squirrels I suspect they could make a pretty good soup or stew though.

Rabbit- tastes like chicken, I've had it a few different ways, I don't know that I would know the difference if you swapped rabbit for chicken in any of them, but I had a rabbit pot pie at a restaurant a few years ago that has been my happy thought ever since, probably the tastiest thing I have ever eaten.

Deer venison - very similar to beef, a bit gamey but I dig that.

Quail - tiny chicken, that's pretty much all there is to it.

Pigeon- much darker than chicken, a bit greasy, overall pretty tasty (these were country pigeons, I don't recommend eating city pigeons) a single pigeon breast is pretty much exactly the right size to make a pigeon nugget.

Bison- lean beef, maybe a bit stronger tasting but overall pretty well within the beef spectrum. If you didn't tell me it was bison, I'd probably assume it was either really cheap or moderately expensive beef.

Wild boar- pork but not, kind of hard to explain this one, and the way I had it prepared had a lot of spices and seasoning so I can't really give a straight appraisal of the meat itself.

Kangaroo- it tastes like it evolved on a different continent than any other mammal you've ever eaten. It's still very much in the red meat family but there's something else going on there that's kind of hard to place, sort of gamey and stronger tasting.

Goose- kind of like a mix of duck and turkey, leaning more duck-like, and yeah, that tracks, you could probably just about assume that from looking at a goose.

I wouldn't really consider these to be exotic, but a surprising amount of people don't seem to have tried them, and they're some of my all-time favorite meats.

Duck- its more like a red meat than chicken, can be kind of greasy/fatty but in a good way

Lamb- red meat, kind of a strong gamey taste (that again, I personally really like) oddly somehow gamier than venison despite venison actually being a game meat and lamb being domesticated. You could probably serve me deer and tell me it was beef and slip it by me, but I don't think you could pull it off with lamb.

Goat- lamb, but moreso.

Liver- it's kind of hard to describe liver in any way but livery, but iron-y and minneral-y are probably the best adjectives I can come up with. I've had beef liver and chicken liver, beef is definitely a stronger flavor but both are recognizably livery. Chicken liver is probably mild enough that as long as it's prepared well most people could enjoy it, beef liver is definitely more of an acquired taste.

Chicken hearts- stronger flavored and tougher than regular chicken, but still recognizably chicken, imagine dark meat but lean. Little bit of a irony/mineraly taste, but not in a livery way, can be a little tough/chewy, and if you're inclined to batter and fry them, they are the perfect size to make sort of a popcorn chicken thing with, or if you want to have little bits of meat for a stir fry or something and don't feel like chopping up the meat yourself. They are also dirt cheap, at least around me.

Tripe- a bit chewy, honestly not too much going on flavor-wise, there's something going on that tastes/smells of a barnyard but in a very pleasant way, but it's almost more of a suggestion of a taste than an actual flavor.

Beef tongue- recognizably beefy, but definitely has something going else on, not quite livery but leaning that direction. Definitely something you need to braise or sous vide or something for a long time because it will be damn near impossible to chew otherwise, and it has its own unique texture, it will probably make you think a lot about your own tongue while eating it.

Chicken feet- look, there's really no meat worth speaking of on a chicken foot, it's basically all skin and connective tissue which is tasty and an interesting texture, but not worth it to me to eat themselves, some people do, but it's not for me. ut if you want to take you chicken stock to the next level, use some chicken feet.

And these are probably the opposite of exotic, just weird or have bad press

Pickled pigs feet- salty vinegary vaguely porky jello with bones in it. I like salty vinegary things, so that's not a bad thing in my book.

Scrapple- local delicacy for those of us in the Delaware valley, if you've ever heard spam described as everything but the oink, well scrapple has some oink in it too. It's soft and mushy and fries up to a real nice crisp on the outside. Taste is sort of in a similar vein as a breakfast sausage, really nothing too wild about it.

Pork roll (you north jersey folk calling it Taylor Ham are crazy, it says pork roll right on the package, you're wrong) is basically just spam with a better PR department, less salty, slightly different spices, doesn't come in a can.

And on that note- spam, it's delicious but very salty. If you like ham you'll probably like spam.

I don't know if you are looking for meat analogues, but I got to eat hand made seitan once. Really great texture. It isn't something I see anywhere in places I tend to be so it was exotic to me. It was pretty labor intensitto make, I thought. It took a lot of water!

Ostrich is delicious. I’ve eaten it in a restaurant once and cooked it myself two or three times. It tastes like a red meat, but cooks like white meat, so you have to be careful because it can overlook in a snap.

I used to compulsively rip chunks out of my fingers using my teeth as a form of anxiety driven self harm. I'd say it's close to pork, but I haven't tasted raw pork

Rattlesnake in the wild, thanks to an insane ex-military Scout leader I had that was trying to prove a point to us (his Scout troop).

It was actually a lot better than I expected, but I wouldn't recommend it for a number of (hopefully) obvious reasons.

Rattlesnake. Not bad, but totally unremarkable - tasted like chicken. Still, I’d recommend it, because the best thing about it is getting to say you’ve eaten rattlesnake.

Alligator. Chewier than chicken. Tasted kinda like chicken. Would try again, I guess.

Also had ostrich burgers a couple of times. I'm told I was shitfaced and enjoyed them immensely, but I couldn't tell you for sure, for I was shitfaced.

I've eaten a rat.

In my youth I was trekking in Thailand and we arrived to our next destination late at night and we were starving. The only option to get food was a street grill which served only two foods: rat-on-a-stick and some kind of a fried jellyfish-on-a-stick.

The rat was actually pretty good. My friend chose the jellyfish and regretted this instantly.

I can get you exotic meats. Hippo steaks, giraffe burgers…

It'll all be goat.

Dog, it was chewie and not tasty at all, no wonder most people don't eat it.

Bear, when travelling in Sweden. It was smoked, I believe, and served on a sandwich. No particularly distinguishable taste, but it was very lean and easily fell apart when bitten. Turned vegetarian not long after, lol.

Snake ate the ducks we were going to eat so it was allowed to digest them then we ate the snake.

Not bad, tasted a bit like duck weirdly. Lots of bones.

Horse. A friend of mine brought some from Iceland and was kind enough to share. Its somewhere between pork and beef to me.

The fermented shark he brought back on the other hand, was the worst thing I have ever tasted. The smell alone cleared the room, and as one chef instructor said, “it smells like dirty pussy”.

Horseshoe crab in Ho Chi Min city. It was alright. Not much meat.

Mind you I've eaten a lot of stuff that could be considered exotic. Jellyfish is pretty good.

Horse, I think. It’s quite delicious, and quite common place here too

Very low end: goat. There was an Indian restaurant near a museum we visited, and I saw it as an option and figured why not. Turns out it's mostly like lamb. Quelle surprise.

Haven't had it since. It's hard enough finding anywhere that serves lamb, in the US. It's just not on our radar. I think everywhere I've seen it is either some kind of ethnic cuisine (mostly Indian and Greek, since a few years in Bavaria had quite an impact on my palette) or some upscale restaurant treating it as exotic. Otherwise you have to buy a shoulder and slow-cook it yourself.

Cuy , a large hamster rodent. Better than rabbit. In Bolivia.

I don't remember the name but fried ants and spiders in laos .

Surströmming , fermented herring In Sweden. Properly served it's great.

Alligator, crocodile pretty ok.

Just to say I have eaten long pig. I cut off a piece of myself and ate it.

Bear sausage ,reindeer ,elk,deer etc..

Most seafood, shark , crawfish .

Callos ( not recommended )

Someone mention beef tounge , smoked and thinly sliced on a sandwich is great if you don't overthink it :)

Gator sausage is pretty good, it either has a bit of a natural spice or takes well to spices, not sure cause I only had it once

growing up in back country Montana I had a lot of things. hunting/trapping/fishing is still a way of life for folks, less so now but growing up I had bison, squirrel, gopher, wild turkey, grouse, beaver, bear, deer, elk, moose, antelope once when we visited the other side of the state, basically all species of fish, even snake a few times.

I think the most exotic of all of it was probably the beaver tail. it's really fatty/oily. it wasnt bad but I wouldnt eat very often even if it was readily available. venison or bison is more my style, or smoked brook trout.

I had some moose that was given to me by my friend who was present at his friends moose hunt. They had to break the animal down at the location and make multiple meat sack trips to the game warden for tagging. The warden said they hadn't seen someone do it like that for a century.

Had bear once. Was smoked and actually delicious.

"Lengua", or beef tongue. Makes for some killer tacos

All sorts:

• Cat & Dog in SE Asia
• Horse, Donkey, Zebra, Crocodile, Sheep's brain in Europe
• Kangaroo, Emu, Ostrich, Possom, Rabbit, Cricket, Goat, Huhu grub, almost all offal? etc in New Zealand
• Something I have no idea what it was in Russia

Edit:

• Moose and reindeer in Northern Europe
• Lots of seafood at home in NZ, both raw and cooked

I tried Whale once. Honestly? It wasn't that great. It's a bit like a very dry, very though Tuna

Whale and fermented shark in Iceland.

A patty from McDonald's; I'd rather not do that again.

Jokes aside, I've had abalone and it was absolutely fantastic. A Singaporean colleague of mine got it for me from Singapore and I still remember how awesome it was.

Buffalo testicals

Camel, crocodile, kangaroo, horse, whale, puffin…

I guess exotic is relative, someone in here saying kangaroo is eaten all around Australia and Alligator is reasonably common here. Someone has goat as exotic but it seems common most everywhere.

I'm gonna go with the turtle soup my grandma got us at a restaurant when I was little (family very Louisiana on my dad's side), I remember it being good. Don't think I'd eat anything even remotely endangered now, they were not back then.

Husband still raves about Indonesian fried frog legs, he lived there for years growing up.

It's not really exotic here, as you just get it at the supermarket with the other meats, but people find it fascinating that Kangaroo meat is widely eaten in Australia. It's a lovely and rich ted meat. Very lean.

Horse- When I travelled to Uzbekistan, on airplane one of the meals was delicious meat with rice. I thought that its beef (it looked like it) but later I found out that its horses meat. Feel little sorry later because I enjoyed so much in meat of such a beautiful animal.

A family friend once invited us over to celebrate a promotion. To celebrate, they prepared an expensive meal and had expensive alcohols. The star of the meal was a thinly sliced piece of raw horsemeat. It was not particularly interesting, though it was very tender. I think it was more intended to "share the wealth" than for its actual appeal and flavor profile, though I was a kid and there was a cultural difference, so maybe I'm wrong. Either way, it was an interesting experience.