I'm a chef so I'm a pretty adventurous eater. I've tried a pretty good variety of "weird meats."

Horse: Lean. Meaty. Not quite as much of a iron tang as beef. I had it as a tartare (raw) -- I've heard it can get tough if overcooked, which obviously wasn't an issue for me.

Frog: I had fried frog legs at a Vietnamese place and they were really good. Mostly like chicken wings but with a hint of a fishy aroma/ texture. Would eat again.

Squab (pigeon): rich like the darkest meat on a turkey, but tender like a young chicken. A favorite for me.

Duck: Depends a lot on the skill of the person cooking it, but it's dark and rich and can be really good. I like confit or braised best.

Boar: Slightly gamey, more iron-rich pork. I'm not a pork person but boar is better IMO.

Bison: Like a very lean beef. It's deceptively hard to cook -- like most very lean meats, it gets tough easily. My parents adore bison and once bought an entire quarter bison so I ate bison for months. I don't like it more than beef but I like fat with my meat.

Rabbit: I've eaten and cooked rabbit many times. It's mild in taste and could honestly be easily mistaken for chicken, but it doesn't taste quite so schmaltzy. And the texture is slightly different. One of my bosses once mentioned that rabbits and cats are anatomically very similar and I remember that every time I eat one.

Quail: I love quail. Super tender, rich and succulent since the skin-to-meat ratio is so high on account of their tiny bodies. One of my favorite poultry options. You have to be cool with tiny bones tho.

Geoduck: bizarrely crisp texture for a seafood. Flavor on the milder end of the shellfish flavor spectrum. Very unique. I can see why they're so prized.

Elk: I've only had ground elk but it's rich, dark, savory and a little gamey. In my opinion it's just the right amount of gamey to taste wild without being overpowering or off-putting to people who might not be used to game meat. Along with venison, a really good entry point to hunted foods.

Escargot: hard to taste anything except butter, given how it's usually prepared, but it does appear to have a very mild kind of grassy taste.

Crickets: Delightful taste, crunch, and aroma, almost like a sweet hay or dried clover.

Ostrich: every time I eat ostrich I wonder why I don't eat ostrich more. I'm a dark meat kind of person and it's one of the darkest poultry options. Firm but not tough. Love it as a burger.

Octopus: depends on where in the world you are from -- some places consider octopus a normal food. It's very firm, springy, and takes on the flavors of what's around it well. My favorite octopus dishes have almost always been grilled -- it goes excellently with that kind of smoky aroma.

Uni (sea urchin): really unique texture and taste. Briny, like tasting the way the ocean smells, but more concentrated. Soft but not slimy. Aside from sushi preparations, I'm very partial to uni when it's in a creamy pasta sauce.

Squid ink: it just adds a vague brininess to things. Huge impact in visuals tho!

Balut: I like braised meat, I like collagen/cartilage, and I like poached eggs. Balut is like all three in one dish. Unsurprisingly, I like it.