Kangaroo is best served medium rare and due to its low fat content, should not be overcooked – with the exception of sausages and mince, which must 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.

According to gourmetgame.com.au