Take a bunch of kangaroo, a bit of wine, a lot of garlic and onion, and some stock. Cook the kangaroo until it is falling to pieces on a fork, and the sauce in which it has cooked has reduced to a delicious silky texture. Put this delicious combination on top of freshly cooked Penne pasta, cooked al dente, and top with flat leaf parsley and goats cheese. Yum!
I could probably make up a recipe if anyone was interested.