I thought this was an interesting article:
reason.com/news/show/123685.html

Hey Vince;Have you ever eaten kangaroo meat?Was it any good?What's your opinion?

Kangaroo tail soup

you need:

2 medium Kangaroo tails disjointed
2 tablespoons vegetable oil
1 medium onion, sliced
2 teaspoon salt
8 cups water
1/4 cup spring onions, chopped
1 cup celery, diced
1/2 cup carrots, diced
2 cup tomatoes, diced
1 teaspoon Vegemite
1/2 cup red wine
6 bottles of cold beer
1 tablespoon butter or margarine

Instructions:

1. Place all except the beer in a large dutch oven.
2. Make large fire, drink a bottle of the beer and after 15 minutes
(when there is enough ash & ember to cover the oven)
cover dutch oven with hot ash and embers at least 1 inch all around.
3. drink another bottle of beer.
4. go out and hunt or shoot some target.. take at least 2 hours
5. back to camp drink another beer.
6. scrape the ashes off the dutch oven and peek inside to see if
the meat already flakes off the bone, if not, need another hour or so.
If it is stir well and skip to number 8.
7. Drink another beer.. better slow down here, you have only got 2 beers left..
8. Get a bowl of the yummy concoction and enjoy.. don't forget to drink your beer while it is cold...

TRBLSHTR wrote:

:) Hey Vince;Have you ever eaten kangaroo meat?Was it any good?What's your opinion?

Yes mate...sure have. I am not a real lover of it...I found it to be a bit strong. Most that have tried it like it though.

Having said that, I'd eat pretty much anything if I was hungry enough...so longer as it was cooked properly.

Cheers, Vince

Cooking properly is the hard part, as there is no fat.
Gelandangan, 6 bottles of beer. Shame.
You also forgot to add the rock and simmer for 5 days.
Throw away the the roo and eat the rock.

tikkat3 wrote:

Cooking properly is the hard part, as there is no fat. Gelandangan, 6 bottles of beer. Shame. You also forgot to add the rock and simmer for 5 days. Throw away the the roo and eat the rock.

Gidday tikkat3.

Mate, I thought the boiled rock only came into play when you are cooking galah.

Cheers, Vince

I thought it'd be a good addition for roo.
Roo minced into snags is OK (no rocks)

tikkat3 wrote:

I thought it'd be a good addition for roo. Roo minced into snags is OK (no rocks)

Funny you should say that mate. I had a friend here in Brisbane some years back that would experiment with different game meats, mincing them together and making snags.

He reckoned that a mixture of roo and wild pig was ok. Can't remember what the other concoctions were that he used, but they were all pretty good.

Cheers, Vince

What's a snag?

A rock or tree you may get stuck on.
Sensative New Age Guy.
Something your fishing line gets hooked up on.
Sausage.

FALPhil wrote:

What's a snag?

"Snag" or "Snorker" or "Mystery Bag"...cause its usually a mystery as to what is in it.

The commercial variety are usually made from the scrappy pieces of meat left over after they have made the mince (ground meat), steaks, roasts etc. They are the pieces that are no good for anything else.

However, if you make your own snags, then you can put whatever cuts of meat you like into them. Turn them into gourmet snorkers by using the best cuts of meat, just enough fat to stop them from being dry and tasteless and then spices or flavourings of your choice. They are great on the bbq...quick and easy to cook and eat. Slap one onto a piece of folded bread, cover with fried onions, smother with your sauce of choice and push it into ya face...well, cake hole. Yum. Wash it down with a few ice cold beers.

tikkat3 wrote:

A rock or tree you may get stuck on. Sensative New Age Guy. Something your fishing line gets hooked up on. Sausage.

All of the above, but in this context it refers to the humble sausage. I would imagine that a sausage over there is pretty much the same as here in aussie...a length of intestine (pig's I believe) filled with a mixture of minced (ground) meat, fat and sometimes spices and flavourings.

Cheers, Vince