Most of my "exotics" have been U.S. sourced
Bear, beaver, squirrel, possum, etc. Some of them just aren't worth the effort unless you're really desperate - squirrel is a lot of effort for not much edible meat. Some need to be cooked right - possum caught early in the winter are greasy as hell and do better over open flame than in a pot.
Then there's bear. I gave it three tries - meatballs in gravy, barbecued, and roast steak - to make sure I was judging the meat, not the chef. Every time the taste and texture reminded me of the muck at the bottom of a still pond.
I'm still first in line to try new things, but armadillo and fugu are off the list.
Then there's bear. I gave it three tries - meatballs in gravy, barbecued, and roast steak - to make sure I was judging the meat, not the chef. Every time the taste and texture reminded me of the muck at the bottom of a still pond.
I'm still first in line to try new things, but armadillo and fugu are off the list.
