Wild goat? I’d never thought of goat as exotic.
I cooked a Beaver Tail once without eating it. Smelled like an old boot.
It was farm raised goat I think. I had it in a restaurant in Ecuador. You can’t get it just any old place so it seemed exotic to me at the time.
It tends toward being tough, but the flavor was as good as any meat I’ve had. No gravy or anything on it except salt and pepper. Would eat it again anytime.
There was a small shop that sold exotic meats in a town near here for a few years. Snake, yak, various African animals, antelope, etc, all probably farm raised. I always told my girlfriend we should go in there, but it closed about a year ago and now it’s too late.