DISCLAIMER: It's illegal to be found in possession of game meat in Kenya.
DOG
Dog meat is red meat, quite fatty, and extremely fragrant. Its taste takes a cross between beef and mutton. Very delicious and tastier than beef. It's tender with pleasant flavour.
FROG LEGS
Frog
legs are fairly commonly eaten, it tastes like a cross between chicken and fish namely, the
texture of dark-meat chicken, the flavor of a mild fish. It takes a
little getting used to, but once you get over the slight cognitive
dissonance, it’s not an unpleasant dining experience.
CAT
Cat meat is light colored red meat – not that deep dark meat like dog. It tastes slightly similar to pork, yet full of little transparent fish like bones and with an ever so slight tinge of sour aftertaste.
SNAKE
Rattlesnake tastes, when breaded and fried, like a tilapia, and full of little bones.
CROCODILES
There’s very little in the way of actual flavor alligator tastes quite a bit like frog, but maybe with a hint of rabbit and crab. It’s difficult to cook because it’s so low in fat, and the end result is usually tough and chewy.
There’s very little in the way of actual flavor alligator tastes quite a bit like frog, but maybe with a hint of rabbit and crab. It’s difficult to cook because it’s so low in fat, and the end result is usually tough and chewy.
BEAR
Bear, when pan-seared, it is not tough, but has a flavor similar to deer's meat. Bear burgers are also a big hit
Bear, when pan-seared, it is not tough, but has a flavor similar to deer's meat. Bear burgers are also a big hit
ZEBRA
Zebra has virtually no fat, and one breed — the Burchell zebra — is the only one that can be farmed for meat. It’s a little bit sweeter than beef, with a slightly gamey flavor. Because it’s so low in fat, it’s also very tough and chewy, and is best cut into thin strips and quickly pan-fried, or slowly braised.
Zebra has virtually no fat, and one breed — the Burchell zebra — is the only one that can be farmed for meat. It’s a little bit sweeter than beef, with a slightly gamey flavor. Because it’s so low in fat, it’s also very tough and chewy, and is best cut into thin strips and quickly pan-fried, or slowly braised.
Don't ask me whether I have visited China.