Kangaroo Meat

Kangaroo meat is mostly produced throughout Australia. Due to its low-fat content, grilled kangaroo steaks should be served medium rare. The meat pairs well with plums, oranges, red currants, rosemary, juniper, and garlic. Its taste is often described as a cross between buffalo meat and venison, with a gamey flavor that is not too overpowering.

Although kangaroo meat is gaining popularity throughout the world, it also plays a key part in traditional Aboriginal diets.