You always have filet tartare, if you have a mincer.
I like raw beef and pork sliced over a salad. Diaphragm and heart are very nice raw with a dip or on their own, as their denser muscle type leans to "uncooked" better than some softer muscles do.
Raw shellfish with a ratatouille-style tomato sauce can be nice. And, of course, raw salmon, sliced and served over scrambled eggs, with parsley.
Cold beef soup is weird, but I love it. Almost all raw. Use tinned tomatoes or mash up your own, add water, grate garlic into it, tear, mash and add fresh herbs. You may want to add some olive-oil and blend it. Mince carrot and mushrooms. Thinly slice or mince beef. Mix all together. Yum!
Liver and other organs taste milder when raw AND have more fat in them that way.
Marrow can be warmed (to pop it out the bone) and blended with herbs and garlic to make a dip.
Raw poultry ONLY if you gut yourself. Salmonella won't kill you, but it's apparently a bitch so you want NO chances of faecal matter having touched your raw poultry.
Also, I find most skin (of any animal) unpalateable when raw. May just be me, but look out for it.
Hope those are enough ideas.