The preparation & the sauce are your binding agents with the wine. That said I am a big advocate for anything goes, no rules, you like it, it works. OK so now what, I had pittsburgh Grilled Ostrich with some rockin' rich zinfandel, and buffalo burgers work well with a syrah from argentina. you got me on Kangaroo, can't eat anything that can out punch me. for white I'd try a multi layered Riesling from Alsace or a Brut Rose, Like Gruet from New Mexico. Good eatin'

I was worried that you were trying to pair wine with chocolate. I never understand why people keep trying. As far as ostrich, buffalo, etc., lots of hearty reds work. I've had Bordeaux, Northern Rhones, Southern Rhones, Riojas, and Zins with them and they all work in their ways.

Incidentally, no need to shout - hit the CAP LOCK key so you're not typing all in caps. Some people consider it a bit rude.

Cheers.

Kangaroo is essentially a game meat -- so look for wines which go with dark, rich game meats. Syrah and Cabernet sauvignon can both be good bets. GregT's suggestions sound pretty good for kangaroo too.

Oh yeah, one other thing - it can depend on what you're making w the meat. For example, I think game goes really well with fruit, e.g. venison and wild berries, duck and cherries, ostrich and peaches, etc. Even if you don't do that, you can match fruity young wines with the game - like garnacha/grenache from the S Rhone, Australia, CA or Spain, or zinfandel or a lot of Australian shiraz or a really ripe PN from CA.

If you're doing something more savory, with lots of herbs, mushrooms, etc., then I'd go with something less fruit-forward. For example, wild boar and Barolo is kind of classic, or if you do the ostrich in herbs and pepper, a savory north Rhone syrah could work, or a Ribera del Duero.

Where do you get your meats? Do you shoot any of them? I used to have friends who hunted but unfortunately in NYC I don't know anyone who does.

Thanks again Greg T, I think I'm actually just going to do little ground meat sliders with them .To not mask the taste of the meat at all . Its a way to try the meant for the first time to get the real flavour. I will have a salad with blackberriies blueberries raspberries and possilbly pecans and a little brie cut up and a tiny bit of pear. So I was on the right track with the berries /fruit idea. Im getting my meat from a local butcher who is from Australia he imports and grinds all his exotic meats to keep the cost down for newbies like myself to be able to try without breaking the bank. We do hunt game around here but mostly moose and deer . I cant see NYC being good huntng country probably frowned upon!! Have you always lived there?