Kangaroo is best served medium rare and due to its low fat content, should not be overcooked – Ideal for barbecuing, grilling and quick cooking methods. Kangaroo sausages and mince, should be cooked thoroughly.
Some flavours that go particularly well with kangaroo meat are: garlic, rosemary, juniper, mountain pepper (or pepper) and fruity flavours such as – plum, red currant, quandong or orange. However, you can use kangaroo meat as a substitute for other red meats in most recipes.
