Yum! I do like ostrich meat. What about squab? Never had it but I think it was rather common at one point.
Squab (young pigeon) is delicious if you can find it -- dark, flavorful meat. There is a way they can debone it completely leaving a sizable space for equally rich stuffing, which helps out a lot.
It's funny how often in Europe you are driving and hey! look, a castle over there! turns out to be a pigeon coop, or dovecote. Keeping them was kind of a showoff thing, like one of those tract-home two-story porticos might be for us.