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Low in fat and cholesterol, kangaroo meat has a dense texture and gamey flavour. It can be used in much the same way as beef—grilled, barbecued, fried as a roast or in casseroles. Kangaroo meat is usually sold vacuum–packed, and because the meat oxidizes and turns brown when unwrapped, it needs to be cooked immediately. Lightly brush with oil before cooking to help prevent oxidization. Kangaroo can also be bought smoked and can be eaten like Parma ham.
Recipe by Matt Stone