I'm looking through the Chow ingrediants and there's an entry for horse and donkey
It doens't sound too good ... "Donkey meat tends to have a very strong smell, and it can be tough."
So who eats donkey? It says it is usually stewed or made into sausages.
Some other more exotic ingrediants ....
"Armadillos have tasty meat that is light in color, finely grained, and tender with generous amounts of fat. When cooked, armadillo tastes rich and porky."
That sounds more like it. There's a warning not to eat roadkill though. Also handle raw armondillo with rubber gloves since it might carry leprosy... yeah, ok, pass on that.
One of the affinities for squirrel is sour cream. Serving size is one squirrel per person.
:"Young squirrel has rosy pink to light red flesh that is tender with a pleasing flavor and little gaminess. The flesh of older squirrels is darker red and may require marinating or long cooking for tenderness."
"Muskrat meat is tasty, fine-grained, and tender."
One muskrat will feed two. January through March is muskrat season.
"Beaver meat is dark red, rich, fine, and soft in texture, though rather gamy in flavor. The liver is large and almost as tender and sweet as that of a goose"
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