Hot Smoked Kangaroo

READY IN: 40mins
SERVES: 1-2
UNITS: US

INGREDIENTS

Nutrition
  • 200
    g kangaroo fillets
  • 14
    cup shiraz wine
  • 2
    teaspoons seasoned pepper
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DIRECTIONS

  • Place kangaroo fillets and shiraz in a freezer bag, wrap well and refrigerate for an hour or two.
  • Drain shiraz and lightly dry fillets by placing down each side on a paper towel. Rub over pepper mix.
  • Lightly spray a small single layer of aluminum foil with oil to prevent sticking and too much direct heat, place roo on top.
  • Prepare smoker and start smoking for 15 minutes. I only used about a tablespoon of mesquite sawdust because I didn't want too much of a smoke flavour over the relatively long cooking time.
  • Open lid, turn over fillets and smoke a further 15 minutes. After this there shouldn't be much smoke left, it's just to cook a little further.
  • Rather than serving at once remove heat from the smoker and allow it to rest 5 minutes or so.
  • Serve with a salad and remaining shiraz.
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