[Silentgypsy]

A Texas buddy remarked they are “good eating.”

I'm listening to an audiobook by Gary Paulsen named "Woods Runner." (He wrote a nature-based series for young readers.) He writes about a young teen survivalist during the Revolutionary War. The kid rescued his family from the Brits/Indians and tried to get his father to put on weight after having been starved as a hostage. He shot large male coons and roasted the meat in chunks--lots of fat. People preferred bear and coon over deer because the deer was tough, stringy and often wormy.

An old buddy from Trinidad told us that armadillo is delicious when properly prepared. He eats goat, too.

My gustatory adventures ended with octopus. It's like something manufactured by B.F.Goodrich.

[rightly_dividing]

My experience with octopus was exactly opposite. It was fork tender and extremely tasty; roast octopus and mashed potatos with gravy over it.

It was made by a Greek lady in my hometown and brought to work by her son. I have no idea where she got the octopus locally. I don’t know what part of the animal, either.

[Eric in the Ozarks]

I've enjoyed goat ribs at an open air restaurant in Monterrey, Mexico. It was called “cabrito,” I think.

My uncle's father, Slavo, was an ardent coon hunter and saw nothing wrong with cooking the carcass after removing the fur pelt. Greasy...you bet !
I had one bite of it and that was enough.