The restaurant I work at PT is a small French Bistro type. The owner/chef is a 4 star saucier trained in France. That said, he decided to serve Kangaroo this weekend. He pounded slices of what looked like slices of lion (medallions). He has tried 2 sauces, the first I did not taste, the second was a fairly simple wine reduction sauce. He has never made Kangaroo before. Any ideas? PS next weekend is going to be another adventure....alligator.