Happy happy, joy joy. I had 'roo loin (yes, that would be REAL kangaroo) at The Sunburnt Cow on Friday night. It was a lovely plate of 'roo medallions, served medium-rare, stuffed with apricot, and drizzled with a red wine reduction.
If you've never had 'roo before (this was *my* first time), you'll be surprised at how non-gamey it tastes. It has less iron tang than beef steak and the meat is incredibly tender.
The chef served it with a nice little cup of cherry tomato & spinach risotto, perfectly toothsome, and the portion was so large I shared it with a friend.
Check it out . . .