So, you know I've grilled Kangaroo. As far as grilling exotica I've also grilled:
- Australian Crocodile: Yes, it tastes like chicken- but has an added 'sweetness' to it.
- Farmed Ostridge: Very lean- easy to over cook- very tasty.
- Captain Cookers (Wild Bore): Shot it myself-Quite gamey, marinate in a dark ale for 24 hours before grilling- divine. The bacon is great as a wrapping around standard meat loaf- yummy.
- Wild Deer: A customer of mine lives out in the wop wops & shoots wild deer from his porch! Best marinated in Red Wine (Barossa Valley Shiraz works well) before a quick grilling.
- Wild Goat: I was on a survival course- no food for 48 hours- we were very hungry- so we ran down a wild goat & roasted it over an open fire. Not the best, tough- stick to farmed goat.
- Wild Rabbit: Very lean, tastes better than farmed rabbit (which can be bland).
- Hedge Hog: Had it once. The animal is gutted, coated in clay, then tin foil & BBQ'd. Once cooked, you break open the clay & it takes the spikes away & leaves the meat. OK taste, not a favourite
- Conger Eel: Dad caught one off Orewa Bridge. It was a biggy & put-up a fight, wrapping its self around Dads forearm & squeezing until I chopped its head off! Marinated in white wine overnight & BBQ'd with butter & lemon juice. Great flavour!
- Wild Turkey: Tough, very gamey. Only eat it because I shot it on the Father-in-laws Farm. Not a favourite either.
- HuHu bugs- look like large maggots & taste like cashew nuts. You are supposed to eat them live- not me, lightly buttered & cooked quickly on BBQ. Not for the squeamish.
https://en.wikipedia.org/wiki/Huhu_beetle
What exotica have you grilled?