Our favorite preparation, however, might be the kangaroo curry we sampled at a Melbourne Thai restaurant.
The taste: Classified as a red meat, kangaroo meat is quite lean and has a rich flavor similar to beef but significantly stronger. Since it is less fatty than beef (about 1-2% fat), it can get tough if overcooked and should be served medium to medium rare. Australians who fancy roo often marinate the meat to add further flavors.
The price: Depending on the cut of roo, you could pay as much a $20 AUD per kilogram for filets or as cheap as $7 AUD per kilogram for ground meat to make your own burgers. Since the Australian dollar and US dollar run about the same, after the metric conversion, the meat will set you back about $3.5 to $10 USD per pound.
Where to find it: Most all Aussie grocery stores carry various forms of the meat and, naturally, it's in the meat section. Coles, Woolworths or IGAs are safe bets to try the exotic protein. Boutique butchers will also sell the meat, though it is a bit harder to come by. We have even discovered packets of roo jerkey in airport gift shops, which really is the best way to bring some back for your mates.
Australia is one of a handful of countries that consumes the animals on their coat of arms. The kangaroo and emu flank the emblem for the island nation, and both have a tendency to end up on the dinner table.
If you'd like to share some of your foreign grocery finds, we'd love love love to see them. Send 'em on over via email here and snack on, my friends.
[Photo: Rose Holley / Flickr]