[honestlyreally]

Id agree on the taste part. Never had bison, but still that same gamey taste, certainly stronger than venison.

As for cooking, no, terribly dangerous advice. Cook kangaroo well regardless of what butchers and cooking shows tell you.

Kangaroo has somewhere near 20x the bacterial levels of raw chicken. It's wild hunted meat that's been commercialised. Perfectly fine if you eat it soon after being killed, but no sold roo in Australia falls into that category.

https://www.foodsafety.com.au/news/food-safety-issues-affect...

There's plenty of ways to keep meat tender while cooking it well, pressure cooking does an amazing job.

[X86BSD]

That is very interesting. I know of no red meat in N. America that carries bacteria that must be killed by cooking it well done. Poultry is dangerous undercooked, and to a lesser extent pork, even though pork here is irradiated so much you would be ok if it's a little pink. But red meat? You can eat any red meat tartar afaik.

Off to read that link! What an interesting animal, culinary wise.

[peatmoss]

I wonder if it's like beef where cooking the outside of a solid (not ground) hunk of meat is enough to kill bacteria that mostly only hang out on the surface. This, incidentally, is why I'll happily eat rare seared steak, but I only eat burgers that are cooked through.