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Curious to hear how many of us have tried eating non-tradional [for some] foods.

Bum gut, moose nose, tongue, beaver tail, moose'n oats, raw seal, herring roe on kelp.............you know what I mean.

Personally I am kind of squeemish when it comes to some of them, tongue was ok pickled, roe is out, bum gut>>no way, beaver tail is chewy, raw anything isn't my thing.

Always take the heart and liver...

moose nutz are soom good as well. Skinned and sliced they are much like sausage meat.
Randy

I like the heart from just about any ungulate, might be because folks tell me I don't have one. Also love to collect and freeze all the livers and hearts from a season of grouse hunting and save them all those delicious morsels up for a nice feed at the end of the season.

Opps, double tap

echo?....grin

Well, I taught school with a girl from Quebec I was real interested in and she made me some French fries with melted cheese and brown gravy. She said it was their National dish. I tried pronouncing it though and she said I used the French word for prostitute instead. I thought that was enough culture for the day. That's some exotic food.

My first few trips to Japanese restaurants I'm sure qualify. I never thought I could eat raw fish, fish eggs, kelp and bonito shavings in miso soup, seaweed salad... and the like

For me only the heart of both moose and deer.

Rob

Liver on the day of the kill, coyotes can have the rest. Moose tongue is good if you par-boil it peal it slice thin and fry, vg. heart is OK if stuffed like a turkey.

That would be "Poutine" - it's everywhere up here now.

For me the finest "semi-exotic" type meat is the way my Mom made moose heart filled with turkey stuffing and dark thick gravy. It was to die for, but since my Mom died, I've never had it.

I need to learn how to cook that to re-live that wonderful experience.

I take the liver and heart and leave the rest for the ravens and bears. The one time I tried tongue it felt like, well, a tongue was sliding down my throat and that was enough for me. Now I give the tongue to a guy I know and he loves it.

Do you think you might re-phrase that last line?

Nasty!

Most exotic was likely the trip medicman and Dad and I made up north where we ate moose gonads fried in butter, also moose brains fried in butter. ALWAYS keep the hearts from moose and deer. My wife wraps them with bacon, and stuffs them with onions. VERY delectable. Great for sandwiches the next day on a dark rye bread with dijon mustard.

I have eaten beaver meat as well. (No smart remarks necessary.) It is very greasy, and needs to be boiled for an hour and then slow raosted after -- very tasty, and of course bear meat is good as well.

When I was a kid my buddys father would eat squirle brains with eggs............. It was nothin but nasty.

Ate dog in Korea, but was pretty intoxicated at the time so no real idea how it was.

One of the girls my wife works with asked her how to cook an elk heart, she told her "We don't eat internal parts, only one organ goes in my mouth!" Atta girl.

Mr. CanuckShooter:

As we�ve discussed in the past, I�ve had some family live up north in a couple predominantly Native communities, so between that, some travel overseas and a game banquet that the local gun club hosts, I�ve tried the following:
� Ungulate heart, liver and tongue quite often when I was young and IIRC kidney- once
� Head cheese from hogs, and pickled hog knuckles which were OK but quite salty.
� Zebra, which I rather liked the flavor of, but for a horse guy like me it looked a little too close to my cow pony for a real fine dining experience.
� Beaver although not the tail portion. It was a rather muddy flavor and a bit greasy. Found out later we should have boiled it first and then fried it to get rid of the grease. The mud would still be there though...
� Cougar, which is much like turkey in texture I thought. A friend claimed the tail meat was the best, but then he ate cow tail as well��.
� Squirrel, as in the local flea infested red ones. It was actually not bad in a stew.
� Bobcat, at the local game banquet one year, which I will try never again��It looked much like the latigo strap on my stock saddle and the taste was similar to what I�d imagine that horse sweat soaked piece of tack might taste like if I attempted to cook it�..

I had a Tahltan chap tell me that fall marmot is a delicacy for his people, but I have not been able to bring myself to try it yet as our local marmots are intensely buggy creatures.

I think that will be all I�m inclined to admit to this evening.

Good night all,
Dwayne

We used to have a sportsmen dinner every yr. in our small town. Town grew with city folk livin in condos, all of sudden it was unacceptable. I like most wild meat.,I dont like organs but hey just me.
was up at Rankin Inlet and got to try muctuck (sp) it sure tasted well it lasted for 3 days.

I've eaten all sorts of stuff...
cougar MMM

raw eyeball of moose (not so yummy, salty, fatty and weird popping)

sea cucumber mmm

all organs of just about everything..yummy if prepared properly, ad FRESH

sea urchin, etc , whatever....I will at least try it.

It's called Poutine, man, and it's freakin' delicious. And it is supposed to be cheese curds and gravy on fries.