Wild turkeys are smaller and have darker meat, richer flavor, and firmer texture than domestic turkey. The choicest cut of alligator is the tail meat which is white and very much like veal in texture. The tenderloin comes from a cylindrical tube inside the tail. The body meat is somewhat darker and has a stronger taste and slightly tougher texture. It is very similar to pork shoulder.
Alligator tastes somewhere between chicken and rabbit, with perhaps a hint of frog legs.
Farm-Raised Frog Legs Frog legs do taste something like chicken. They can be sauteed in olive oil for 8 to 12 minutes for medium-size legs, and topped with sauce. The meat is quite similar tasting to beef. Cook buffalo slowly to a rare internal temperature. For roasts, rub olive oil and seasonings into the surface of the meat.