We have always had a farm, goats, sheep, chickens, turkeys, ducks. geese...so we always ate all the animal that we didn't sell. Also, my mother was Australian, and she had much broader acceptance of exotic body parts (that's our name for them), our favorite breakfast was scrambled brains, generally sheep -- yes, for our own reassurance we only eat brain when we an be absolutely sure where they come from and what they are being fed. Austria (DH is Austrian) has a traditional kind of stew they make during hunting season -- wonderful for cold days -- its heart, lungs -- can be made with any ruminant's heart and lungs. We always saved the hearts and lungs from our lambs and kids for the winter. Restaurants in the countryside tend to have venison beuschel on the menu in fall and winter. Kids (the human ones) never really got into it, but I loved. Its called beuschel. Happy exotic body part eating!!