A simple idea, good with a barbera or spicy shiraz. A sangiovese could also work well, but not too light or too 'serious' a wine.
Marinate some kangaroo fillet in olive oil and quite a lot of pepper. You can't really overdo the pepper. Let come up to room temperature in the marinade.
Make a version of bagna cauda. A little butter, some olive oil in a small pan. Warm gently while you cut and crush 4 cloves of garlic & 4 good anchovy fillets. Gently heat both of these in the warm butter and oil. No colour. Break with tradition & finish with some capers and chopped parsley. Yes, veering to salsa verde. Hold off on thoughts of lemon zest. Rest off the heat, covered.
Take a barbecue grill up as hot as you can. Sear the roo, starting with the drier side. A minute and a half each side on a really hot barbecue, then a rest, should give you medium rare. As soon as the roo is off the heat, rest, bathed in the bastardised bagna cauda. A five minute rest, then slice across the grain to serve with the juice & sauce (and a bit of broccoli).
Tried with a barbera and also a spicy shiraz from the Adelaide Hills, with both working well.