if you get it from where they have been eating eucalypt - it stinks when cooking unless you treat it -- by
soaking it in saline for about 24 hours does it - I've left it for a couple of days
rinse and then cook - it's a very good meat and very healthy.
I prefer it to venison - which is generally too strong for me - but, many people like it. I've had one venison dish which I really liked - I have no idea how they dialed down the strong flavor.
You can get very sick from butchering and handling raw venison - it's got to be done correctly.
Wallaby might also carry some nasties - I know they carry toxoplasmosis - but, I haven't heard of anyone getting it. Rabbits can also carry things
I guess most meat can and should be handled with care.
The nicest red meat I have ever eaten was grey kangaroo from a place in SA - it was nicely aged - it was one of those moments in life that you just eye rolled and thought ------- man, how do I get this again
