My diet consists of a wide variety of foods, depending on where I am at any moment(on holiday or whatever):-
The foods are raw and either 100% grassfed,organic or free-range, or wild, with the exception of the free-range turkey, fed on mostly grains - oh, and free-range eggs from grainfed birds):-
wild hare carcass with organs(my favourite), wild mallard duck with organs, leg of mutton, leg of lamb, wildcaught oysters/mussels/live lobster, live crab, scallops, prawns/giant tiger prawns,samphire, fruits(mostly blueberries/raspberries/strawberries(my least favourite of the 3), and cherries- sometimes, rarely, apples, pears). Organs(heart, liver, tongue, kidney, suet, marrow) from beef, lamb, deer. Rarely, some minced muscle-meat from the 3 aforementioned animals. Horsemeat/goatmeat(just the muscle-meat, can't get organs for those), swordfish, kingfish, tuna, herring-shark(?), limpets, sea-urchin eggs,clams(very rarely as they're a major hassle to open), carrots(once a year or so). Eggs(goose, duck, quail eggs preferred, when in season, otherwise chicken eggs - I frown on egg-consumption, though, unless no other fats are available). Heather or borage honeycomb only eaten in the summer months, generally, in moderate or tiny amounts, Very rarely eaten during non-summer months(heather honeycomb tastes the best of all honey, IMO).
I'm looking into buying grey squirrel carcasses as well, in future. When eating cooked, I like to go for exotic meats, if posible, such as wild-boar meats etc., when possible.
The above consists of what I usually eat. I constantly experiment with new foods and have eaten raw lung, raw squid tubes etc. etc., in the past.
