I chanced on Kangaroo meat by accident when buying it at the Victorian Markets. I fluked it by cooking it perfectly and found the taste rich and could literally feel more of a buzz or 'kick' in its effect after consumption. But I say this when I was at a 'starving' point of my life and affording food was hard. So my lack of 'excess' food really did show a difference of what effects different foods made. I bought it because it was a lot of meat for little $$ - which made sense to me at the time. Returning to the Markets for more a few weeks later, it took me ages to find the meat again ...because it was in the PET FOOD section, which I hadn't noticed before

Anyway, since then - I have been a huge fan of Kangaroo meat and it is the prime type of (land) meat that I consume when I can. I still eat Lamb, Beef, Chicken - as this is what other people eat and offer to me as a guest to them. Seafood I love. Nothing like little baby Octopi on a stick at Festivals with their little tenticles still sticking out of my mouth while having a munch.

In New Zealand - Venison is all the rage in Restaurants due to its higher quality of meat and richer taste. Throw in the fact that the EnZedders are making all efforts to reduce Sheep numbers and find that Reindeer make less 'impact' upon the lands, less maintenance and upkeep and earn a good quid to be hunted. I really enjoyed the Venison and on two occasions in top restaurants there - they had sold out of stock on the night.
Kangaroo Meat reminds me of Venison.
A lot of people complain and whinge that it is too
gamey
and is only worth feeding their dogs. But I think they are just lazy shooters who think nothing of their kill, but the 'thrill' - if you know what I mean.
I cook Roo meat -
LOW & SLOW
, so as not to dry it out or having it bounce around in my mouth unable to be chewed. I guess Medium Rare might be the go?
Making the fillets slender or thin is far easier than a bulk slab size and the Roo meat I find, absorbs 'marinations' far better than Beef or Lamb because of the lack of fat (to compete with?

).
I get my Roo meat from Woolworths: Snags, Mince, Burger and Fillets. When first shelved - they were cheap as, but due to the popularity, the prices have risen to match conventional meats ...it is Woolworths afterall.

The Roo meat comes from Gourmet Meats in South Australia as not many places 'process' Roo although many Farmers shoot and cook their own.
Farmers tell me that the Tail is the most tasteful part of the Kangaroo and best for Stew and the upper Legs are also the best part.
Mostly though, Kangaroo is more popular 'overseas' just like Macadamia's were for over a decade before people caught on here.
EMU
is the real surprise.
EMU is considered and rated as the #1 Quality Meat in the World (not including Dolphin

) !!
Emu is very popular in the USA and used in Obesity & Health Rehabilitation Centres as an alternative to the 'crap' meat people consume on their Whopper Burgers, etc.
Emu meat doesn't look like your conventional 'Poultry' - as it is dark like a blade of steak. Because of its almost ZERO FAT level, once again - cooking is the crux of the matter and Emu is best cooked in thin paddy style or thin fillets. From what I've researched, people cook Emu mostly like a quick sear on either side. I have never had the opportunity to eat Emu though. It is also popular in India and with the USA, EMU farms are abundant in those countries.
I live in the Riverina - more Rural than Country region of NSW. They did try to kick off Ostrich here, based upon the Shell being needed for the Viagra fad that 'came and went' like a premature ejaculation here as there was no Processing Plant and a lot of people lost a lot of money with the Ostrich Scheme.
Roo is a healthy meat and obviously good for the body as well as piece of mind.
Pastaroo (Pass da roo) is my favourite dish: Pasta & Roo Mince. The difference of cooking 'Premium beef/lamb' Mince against Roo Mince is so noticeable in the lack of residue 'FAT'.
People who don't like Roo have expressed that I shouldn't be eating our 'Coat of Arms'

That 'Fat' tastes nice (to compensate for the lack of taste in the meat?

).
That Roo is full of worms and too gamey.
I know that inland and Northern Australia - Camel meat is becoming more popular.
Along the southern NSW Coast and other parts, even Tassie. Alpaca & Llama are being served in Restaurants.
I guess these meats, along with Roo are not only arising because of demand - but they also sort the men from the boys with the Chefs in the challenge they bring in being cooked to perfection in an otherwise 'stagnated' Industry still flogging CLICHE dishes from Europe & Asia.

I've had a Crocodile Pie (via Fredrickton Pie Shop on NSW north coast) and the meat I found absolutely disgusting. Could only cope with a second mouthful.
Yuk! Mind you - this meat is from digesting 'dead or rotting' carcass that sits in the stomach for ages while being broken down. Sure did taste like it!
Wild Boar Pie - seemed better, but in all fairness - I was still suffering from the effects of the Croc

Hope this helps.
Schizophrenia?
Well, when Nursing in Psyche wards - I hardly spoke to such persons, as they had enough 'voices' in their heads. Using my hands and face for 'visual' expression to communicate - I would receive the 'sly' response from them. ;