Much like kangaroos in rural Australia. With fewer predators and enormous amounts of native bushland cleared for farming, they have multiplied to the point that they've become a pest.
If you can get your hands on that sort of things, I really recommend trying
- a steak from a horse
- sausages, barbecued (hey, I'm German. Let's play the stereotype card) => Bratwurst
- as pointed out elsewhere in this thread: Sauerbraten (although that's somewhat 'special'. I'd say everyone eating meat should try the first two, the last one is really weird and a dish that is both savory and sweet)
> I didn't like it, it tasted a lot like rabbit to me, and sourness in a meat is just weird to me.
Odd. I have had both Rabbit and Kangaroo. Both were lean flavorful, the Kangaroo more close to a lean beef than anything. But I wouldn't associate "sour" with both meats. Could you have sampled a bad batch?
I'm not used to rabbit or roo, and how I characterize the taste is probably not very sophisticated. I thought it felt sour, but there were lots of other tastes going on that I wasn't able to process very well, and...I'm very familiar with east, south, southeast asian food...Europe is just weird to me in comparison.
I too wouldn't use the word sour, though I will say kangaroo is definitely gamey compared to beef, and somewhat of an acquired taste. It's not a meat I would choose to eat without accompaniments.
(Whereas a tender sous vide steak of beef can be utterly scrumptious on its own, even unseasoned.)
Like sibling poster I encourage you to try horse. If you ever end up in Parma (Italy) or surroundings try pesto di cavallo, which raw minced horse meat, not unlike a steak tartare.
Fortunately, the meat is pretty tasty.
http://en.wikipedia.org/wiki/Kangaroo_meat