>From what you've all said, I think I'll give kangaroo meat a miss and stick with feather and fin.
For what it's worth, I suggest you avoid Emu, even if it is 'feather'. From the descriptions of Kangaroo, I would say Emu is the same. Even if it is a bird, it is a red meat, no fat, and tends to be tough if cooked very much.
Alice in Oregon -- stealing a few moments from last minute packing. Will leave in an hour or so for 5 days. One stop this trip is the bead store.
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