LogFAQs > #910165808

Was traveling in London recently, had the opportunity to visit an exotic meat vendor at Borough market. All meat was purchased fresh and raw, and cooked back at the flat I rented soon after.

Crocodile tail tastes exactly like monkfish. It has a lovely hint of gaminess to it. It flakes a bit when given a pan-fry, the way I'd want a good fish fillet to, and has a really nice level of fat that melts easily even just in a low heat pan. Required no seasoning to be delicious.

Ostrich tastes similar to grass-fed beef, but with an extra strong savory aroma. It's honestly a pretty killer deal, too. If I could find it here in the US reliably, I would eat it all the time. Despite the low fat content, the burgers were incredibly moist.

There's a reason Aussies don't eat Kangaroo. It's tender, but it has the funk aromas of some of the most extreme wild-fermented ales I've experienced in my life, and they completely permeate it. Wife and I shared a camberbert that was aged to the absolute maximum. This smelled stronger.
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