The kangaroo itself is much like venison when expertly prepared — very tender, despite its leanness, and not overly gamey. Cooked rare, the outside of the kangaroo loin is generously crusted in salt and cracked peppercorns. The straightforward preparation is balanced by the more playful flavors on the plate — a little sweetness from the ginger shoyu, some tingling from the wasabi. And, while it’s listed as an appetizer, it easily could stand in for a light entree, if you’re having other courses.
If you’d like to try something new, and you’re a fan of red meat, Canoe’s peppercorn-crusted kangaroo is just the thing. Not to mention, Basford and his countrymen will thank you for your help with the kangaroo population — there must be a reason a group of them is called a mob.