Agreed. As per my other post on here, I usually like cooking thick fillets of kangaroo meat. After marinating it, I like to sear the outside in a hot pan so th

Agreed. As per my other post on here, I usually like cooking thick fillets of kangaroo meat. After marinating it, I like to sear the outside in a hot pan so the outside is almost charred, but the inside is still quite rare. Cooked this way, then sliced into 1cm thick segments and draped over a nice salad is one of the family favourites.