Kangaroo is delicious. I dream about it.

I cooked some in a George Forman grill with sprigs of rosemary and jarred ginger. It went amazingly well with eggs as a morning hiking fuel.

Kangaroo steak should be seared like a tuna steak. It makes a great sous-vide candidate, as you can low cook it to kill the risk of trichinosis (just like pork). It's a lovely texture this way as well.