Awe, wasn't that kangaroo from yesterday cute! In today's entry, we eat it, and it is as tasty fresh off the grill as it is cute when bopping around in Australia's bush.
Before I go any further, a note for my bleeding-heart liberal friends: kangaroos are not endangered. In some areas, they are intentionally culled, to prevent over-population. They do not eat commercial corn nor soy, and are harvested locally, so have no appreciable carbon cost. Free-range, organic, shade-grown kangaroo meat is about as ethical as it comes. And that's the only kind there is to buy. Now, onward....
The first thing you notice when prepping kangaroo BBQ* is the REALLY bright, red blood. 
The meat is very lean, with the texture of a nice, tender BBQ'd tri-tip roast. The meat is 98 percent fat-free, so it is even healthy! The flavor is subtle, not at all gamey like venison or pheasant. We had it for dinner, 
...grilled and served with garlic-sauteed vegetables and focaccia. The next day, I tucked into the leftovers, making an open-faced kangaroo-melt, with cheese and pesto. 
Mmmm!
* I love that the phrase "kangaroo BBQ" rhymes. If I ever get a chance to name an album or a band, I may have to call it Kangaroo BBQ. (Yes, I am amused by simple things....)
Finally, here are a few photos of the city of Brisbane itself, to give you a feel for the place:
Friday
Feb 15: "Roo: the other red meat" (Or, Kangaroos -- cute AND delicious):
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Hi All -- to clarify, the 'roo I grilled up wasn't the same one I photographed the day before. Nor was it in Victoria. I fired up the grill at the home of my friends Jason & Gretchen in Brisbane. They had just moved into a new house a few days before, and I figured they could use a little help around the house. The kangaroo meet came from the butcher down the street in Paddington.
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