How often do you cook with more exotic meats?

I don't just mean the typical alternative meats, like duck, goat and deer and rabbit (the last two more so if your grow up in a hunting community, the first two are just rarer farm animals). I mean the really rarer stuff, like squab (pidgeon), turtle, reindeer, bison, kangaroo, snake, camel or squirrel. The first used to be somewhat common in European cuisines, ditto for the second, the third should be available to Canadian hunters, the fourth is a specialty meat, the fifth should be available to the average Australian hunter, the sixth is for anyone who lives in Texas and has shot a snake, and the seventh is actually quite common in the regions of the world where camels are domesticated, and the last, again, is a common kill for American hunters. Have you ever had an opportunity to cook with these meats? What recipes did you use, how did they taste? I'm curious because I feel most people's meat diets are horribly, horribly restricted to just chicken, turkey, pork or beef, (the amount of people who've never had mutton like lamb or goat will never cease to amaze me, being from a mutton eating culture), especially if they don't eat any seafood. I myself have always wanted to try more poultry, like duck, squab and goose, which I've never had before. And it got me to thinking that many cooking shows really don't ever teach how to cook with either unorthodox farm meat (all the poultry above is farmed) or game meat (I don't think I've seen a single episode of an American cooking show that taught how to cook deer, which is ridiculous given how common the meat is with our strong hunting culture).

Submitted March 08, 2017 at 07:41PM by save_the_last_dance http://ift.tt/2lFk8Lr