Kangaroo medallions are a good cut to start with if you’re preparing kangaroo meat for the first time.  They’re easy to work with, tender, and when grilled with a simple marinade really showcase kangaroo’s beefy, smoky-sweet flavor.  Juniper berries pair well with kangaroo, like most game meats, bringing a subtle pine-forest scent and flavor to …

Grilled Kangaroo Loin with Rainbow Chard and Romesco
(serves 4-5)
This dish is a great way to showcase the flavor of kangaroo meat.
Ingredients:
Two or three kangaroo loins or deboned kangaroo racks 
              (see How to Debone a Rack for instructions)
Light olive oil to lubricate wok
A half bunch of rainbow chard
1 lemon
Salt
And – Romesco Recipe
1.  Saute rainbow chard in oiled wok over medium heat …

Pancetta Wrapped Kangaroo Rack with Roasted Cauliflower and Sage Butter

This recipe accentuates the smoky flavor of kangaroo meat with sage and pancetta.
Ingredients:
1/2 frenched kangaroo rack per two people
3-4 strips, or one sheet per half-rack, pancetta sliced ¼ thick
¼ head of cauliflower per person 
Butcher’s twine or skewers
Oil with a high smoking point (peanut or grapeseed recommended)
And – compound …