I first tasted kangaroo when I was studying in Australia. I recalled being in the countryside and they were serving it as a soulvaki/kebab. It was one of the best soulvaki, so tasty and it wasn't dry because of the sauce. Previously we imported a grey kangaroo which is the gamier breed until we found the red kangaroo. The flavour is milder but still rather tasty. Try cooking this unique meat which is best done medium rare - medium. Pick some up from our freezer on level one at Dempsey!
Do look out for the Bavarian October Menu which we will likely launch next week Friday!