I have taken Clarissa's great beef heart recipe & applied it to roo .I cant do the full balsamic reduction because the side dish of roasted beets,onions,yellow carrots & goats cheese has a balsamic dressing already & its going to be an overload. So I take 2 pieces of 'roo loin& use a marinade of red wine ,cbp,EVO,garlic ,thyme ,rosemary & a splash of sherry vinegar in place of balsamic. Roo is obviously a different carcass for people used to 4 legged herbivores. I normally buy backstrap,eye fillet .Rump is OK ,loin better. They sell tail but I cant get past all the sinew. Yes people stew it but I dont eat it. If you can't serve this rare its not worth the trouble. We have millions of these animals,when stock are doing poorly in droughts the Roo's still look fat! All the smaller wallabies are protected on the mainland here & you are considered a @##@!% if you shoot them.They go from swamp wallabies which are pretty chunky about 5 ft high charcoal grey right down to little yellow foots,nail tails,whip tails& rocks that are 2 foot high. We only harvest Western red & EasternGrey kangaroos . I have seen 100 in one" mob "( Aussie speak.) They get right into some urban settings ,golf courses & the like especially when things are dry here.Not in Sydney but country towns absolutely! Anyway enough discovery channel & back to cookery. I will roast small onions halved ,fancy yellow carrots ,beets,garlic cloves in EVO until they are soft then make the hot salad with balsamic.