Gator- tastes like chicken, kind of tough and chewy, but come on, have you ever seen an alligator? Of course it was going to be chewy.

Frog legs- pretty much a dead ringer for chicken wings if you didn’t know what a wing was supposed to look like. Maybe just the tiniest hint of something fishy going on there.

Escargot - an excellent excuse to eat a bunch of butter and garlic and for some reason it’s fancy even though you’re eating a garden pest

Squirrel - kind of greasy, but not bad, darker meat than I expected. Not really enough meat on them to be worth it though, at least not the squirrels we have in my neck of the woods, I’ve seen some pretty big squirrels in other parts of the country though, so maybe they’re a little more worthwhile. If you had a handful of squirrels I suspect they could make a pretty good soup or stew though.

Rabbit- tastes like chicken, I’ve had it a few different ways, I don’t know that I would know the difference if you swapped rabbit for chicken in any of them, but I had a rabbit pot pie at a restaurant a few years ago that has been my happy thought ever since, probably the tastiest thing I have ever eaten.

Deer venison - very similar to beef, a bit gamey but I dig that.

Quail - tiny chicken, that’s pretty much all there is to it.

Pigeon- much darker than chicken, a bit greasy, overall pretty tasty (these were country pigeons, I don’t recommend eating city pigeons) a single pigeon breast is pretty much exactly the right size to make a pigeon nugget.

Bison- lean beef, maybe a bit stronger tasting but overall pretty well within the beef spectrum. If you didn’t tell me it was bison, I’d probably assume it was either really cheap or moderately expensive beef.

Wild boar- pork but not, kind of hard to explain this one, and the way I had it prepared had a lot of spices and seasoning so I can’t really give a straight appraisal of the meat itself.

Kangaroo- it tastes like it evolved on a different continent than any other mammal you’ve ever eaten. It’s still very much in the red meat family but there’s something else going on there that’s kind of hard to place, sort of gamey and stronger tasting.

Goose- kind of like a mix of duck and turkey, leaning more duck-like, and yeah, that tracks, you could probably just about assume that from looking at a goose.

I wouldn’t really consider these to be exotic, but a surprising amount of people don’t seem to have tried them, and they’re some of my all-time favorite meats.

Duck- its more like a red meat than chicken, can be kind of greasy/fatty but in a good way

Lamb- red meat, kind of a strong gamey taste (that again, I personally really like) oddly somehow gamier than venison despite venison actually being a game meat and lamb being domesticated. You could probably serve me deer and tell me it was beef and slip it by me, but I don’t think you could pull it off with lamb.

Goat- lamb, but moreso.

Liver- it’s kind of hard to describe liver in any way but livery, but iron-y and minneral-y are probably the best adjectives I can come up with. I’ve had beef liver and chicken liver, beef is definitely a stronger flavor but both are recognizably livery. Chicken liver is probably mild enough that as long as it’s prepared well most people could enjoy it, beef liver is definitely more of an acquired taste.

Chicken hearts- stronger flavored and tougher than regular chicken, but still recognizably chicken, imagine dark meat but lean. Little bit of a irony/mineraly taste, but not in a livery way, can be a little tough/chewy, and if you’re inclined to batter and fry them, they are the perfect size to make sort of a popcorn chicken thing with, or if you want to have little bits of meat for a stir fry or something and don’t feel like chopping up the meat yourself. They are also dirt cheap, at least around me.

Tripe- a bit chewy, honestly not too much going on flavor-wise, there’s something going on that tastes/smells of a barnyard but in a very pleasant way, but it’s almost more of a suggestion of a taste than an actual flavor.

Beef tongue- recognizably beefy, but definitely has something going else on, not quite livery but leaning that direction. Definitely something you need to braise or sous vide or something for a long time because it will be damn near impossible to chew otherwise, and it has its own unique texture, it will probably make you think a lot about your own tongue while eating it.

Chicken feet- look, there’s really no meat worth speaking of on a chicken foot, it’s basically all skin and connective tissue which is tasty and an interesting texture, but not worth it to me to eat themselves, some people do, but it’s not for me. ut if you want to take you chicken stock to the next level, use some chicken feet.

And these are probably the opposite of exotic, just weird or have bad press

Pickled pigs feet- salty vinegary vaguely porky jello with bones in it. I like salty vinegary things, so that’s not a bad thing in my book.

Scrapple- local delicacy for those of us in the Delaware valley, if you’ve ever heard spam described as everything but the oink, well scrapple has some oink in it too. It’s soft and mushy and fries up to a real nice crisp on the outside. Taste is sort of in a similar vein as a breakfast sausage, really nothing too wild about it.

Pork roll (you north jersey folk calling it Taylor Ham are crazy, it says pork roll right on the package, you’re wrong) is basically just spam with a better PR department, less salty, slightly different spices, doesn’t come in a can.

And on that note- spam, it’s delicious but very salty. If you like ham you’ll probably like spam.

I don’t know if you are looking for meat analogues, but I got to eat hand made seitan once. Really great texture. It isn’t something I see anywhere in places I tend to be so it was exotic to me. It was pretty labor intensitto make, I thought. It took a lot of water!

Ostrich is delicious. I’ve eaten it in a restaurant once and cooked it myself two or three times. It tastes like a red meat, but cooks like white meat, so you have to be careful because it can overlook in a snap.

Rattlesnake. Not bad, but totally unremarkable - tasted like chicken. Still, I’d recommend it, because the best thing about it is getting to say you’ve eaten rattlesnake.

Alligator. Chewier than chicken. Tasted kinda like chicken. Would try again, I guess.

Also had ostrich burgers a couple of times. I’m told I was shitfaced and enjoyed them immensely, but I couldn’t tell you for sure, for I was shitfaced.

Ate a platter of 3 different fried insects. I think it was wood worms, bees, and crickets. The bees were the best.

None of them were horrible. Would do it again.

Dog, it was chewie and not tasty at all, no wonder most people don’t eat it.

Horse. A friend of mine brought some from Iceland and was kind enough to share. Its somewhere between pork and beef to me.

The fermented shark he brought back on the other hand, was the worst thing I have ever tasted. The smell alone cleared the room, and as one chef instructor said, “it smells like dirty pussy”.

Gator, croc, moose, ostrich, caribou, elk, cow brain, squid ink.

The cow brain was bland and I did not care for the squid ink. The rest were great.

While visiting Norway, I had a reindeer burger which was simply awesome. I also had reindeer meat prepared like they prepare antilope in the country the cook was from. Expensive and worth it.

I used to compulsively rip chunks out of my fingers using my teeth as a form of anxiety driven self harm. I’d say it’s close to pork, but I haven’t tasted raw pork

I can get you exotic meats. Hippo steaks, giraffe burgers…

It’ll all be goat.

deer - clean but mineraly, also lean

goat - like lamb but more barn flavor

alligator - like chicken pork fish

frog legs - like chicken fish

goat testes - like the white of an egg but kinda musty (would not eat again)

snails - chewy

crawfish - tastes like a “muddier” lobster

shark fin soup - had it once in a restaurant decades ago, it was kinda gelatinous but slightly sticky

sea urchin - I didn’t like this, but the ones I’ve seen in sushi restaurants look different (paler) than the ones I see fresh from the ocean, so it might be a freshness thing

eel - fatty and denser meat similar to the texture of mahi mahi

wagyu - I’ve had a few slices of this before, and I find it overrated (I find steak in general overrated). However I had it seared on a pan and it was thinly sliced already so it might’ve just been too nuked to taste good

Very low end: goat. There was an Indian restaurant near a museum we visited, and I saw it as an option and figured why not. Turns out it’s mostly like lamb. Quelle surprise.

Haven’t had it since. It’s hard enough finding anywhere that serves lamb, in the US. It’s just not on our radar. I think everywhere I’ve seen it is either some kind of ethnic cuisine (mostly Indian and Greek, since a few years in Bavaria had quite an impact on my palette) or some upscale restaurant treating it as exotic. Otherwise you have to buy a shoulder and slow-cook it yourself.

Horseshoe crab in Ho Chi Min city. It was alright. Not much meat.

Mind you I’ve eaten a lot of stuff that could be considered exotic. Jellyfish is pretty good.