[Urbane Guerrilla]

Yeah, beavertail stew rather ran out of popularity about the time in the nineteenth century that the US frontier ran low on beavers. The fashion for hats of beaver fur felt has been attributed directly to Beau Brummel; we can blame him.

I've had ostrich burger -- the effect is that of beefy bird. Rattlesnake too, which comes off like some sort of landlocked fish. Rabbit tastes like mammalian chicken -- yet another other white meat. It runs to toughness and should be tamed by long braising or simmering type recipes. And frog legs -- aquatic chicken, with very un-chicken anatomy to the slender bones. Escargot -- proteinaceous garlic butter, most unctuous. Another one for shark, but I've quit eating shark and indeed am slow to eat ocean fish any more.

Oh, yes, and Prairie Oysters, which taste exactly like... fried thingies.

There's rumor of the Abos eating stewed koala solely as a cure for colds, the creature itself not presenting much more hunting challenge than the porcupine, which was reserved as food during famine by the Amerindians, to be eaten only when hunger was greater than embarrassment at walking up to the slow-moving creatures to knock them in the head with a big stick.