It’s been a very long time since I cooked kangaroo! But with my new training regime I need lots of low-fat high-protein meat, and there’s not much better than roo for that!
Pictured here with a raspberry, umeboshi and tomato sauce, and lemon myrtle quinoa. Not a bad fusion of Aussie and Japanese flavors, though I may try the roo with my beetroot and ume boshi relish next time!