I had wild rabbit at a restaurant where the chef cooked meat he hunted himself. It had a really strong flavour I couldn’t quite name. I could see other people enjoying it, but not me personally.

There was a sign that warned diners to watch out for free prizes (shotgun pellets). I didn’t come across any, but I was wary of chewing too hard in case I did.

Any “big game”. Moose taste like swamp.

Venison can be good if it’s properly butchered and stored. It so often isn’t though. People will shoot a deer then leave it to hang for a day in 50-60 degree weather. Just gross.

Bears are too greasy. And they’re too smart, eating them is just bad karma.

A lot of game meat can be good, people just have no clue what to do with the processing side of it. They’ll spend thousands of dollars buying the most ridiculous gear to kill the damn thing, and then just fail at butchering and preserving. Hunting is the easy part.

Here I see a lot of people who have been served badly prepared game. For any meat that tastes too gamey, if you’re not sure how to prepare it, there are some tricks that work pretty much everytime:

1. Make an infusion of ginger by boiling it for half an hour. Lot of ginger, the water must taste spicy. Then soak the meat in it overnight. It won’t really live a gingery taste in the meat, so it’s good for most preparations.
2. Don’t roast, but braise. Red wine, juniper berries, rosemary, cloves, bayleaves, and laurel are good with most wild animals and musky meats: deer, wild boar, mutton, rock goat, etc etc. Sheepmeat and goatmeat can also go with a lot of cumin, turmeric, chili, cinnamon and cardamom, if you want a more central Asian vibe.

Venison, and for the same reason as lamb

You said not lamb but lamb. Nothing will ever taste worse than the lamb steak I had from a high end Brazilian churrascaria once. It straight up had the taste and texture of poop. Thinking about it makes me gag.

That’s also where I learned how much I hate filet mignon

I tried kangaroo in Australia and it was not good.

Donkey.

I don’t like muscles from the Puget Sound because they taste like it smells and I cannot get past that.

Most freshwater fish sucks. And all offal is awful.

Edit: Mutton is also garbage tier meat lamb is pretty good though.

Human tastes pretty weird. Like pork but much more salty.

I have yet to find seafood that I like.

Irony of ironies is that I love fishing. Luckily anything I catch worth keeping my wife is more than happy to eat.

People always tell me that good fish shouldn’t taste/smell fishy. I retort that I suppose good beef shouldn’t be beefy either.

I’m willing to hear people out, try different fish prepared in different ways, still haven’t found one that I liked, at best they’re mostly tolerable.

I’ve figured out that I generally tend to enjoy freshwater fish over saltwater. If I catch a couple nice trout I’ll eat that for dinner with my wife instead of having to make a separate dish for myself, I won’t hate it, but I won’t like it either and I’d probably rather have a hot dog.

And I like raw fish better than cooked.

I might actually kind of like raw oysters, but they are in no way worth the cost.

Lox isn’t bad, but I’d prefer just about anything else over it.

There are a couple fish-based products out there that are so far removed from fish that they’re hardly worth mentioning for the purposes of this comment that I do enjoy, like Worcestershire sauce and Asian fish sauces, katsuobushi, Caesar dressing, Crab Rangoon (let’s be real, you could probably leave the crab or “krab” out of most takeout rangoons and it wouldn’t change much) some Japanese fish cakes, etc.

The absolute worst is shrimp though. Nothing about shrimp is appealing to me, the taste, smell and especially the texture are all pretty repulsive.

I’m not otherwise a guy with a lot of food hangups and consider myself a pretty adventurous eater. Weird tastes, textures, bizarre fermented stuff, strange meats, etc. are all generally OK in my book, there’s not many other foods out there that I don’t enjoy. In my house right now I have some double salt salmiak licorice, a bottle of Malört, a wide selection of hot sauces going up to around 1 million scoville, I’m pretty sure I have both Vegemite and marmite somewhere in my fridge, some very peaty scotches, and plenty of other very divisive foodstuffs that I enjoy.

I have tentative plans to visit Iceland next year, so I’ll probably end up torturing myself with some hákarl at some point. And I don’t intend to seek it out, but if it happens to be offered to me for free somewhere I may consider trying whale, which I suppose is technically seafood.

ITT: Lots of things that aren’t meat.