Hot Smoked Kangaroo


40 Mins


1-2 Persons

      • 200 g kangaroo fillets
      • 1/4 cup shiraz wine
      • 2 teaspoons seasoned pepper


      1. Place kangaroo fillets and shiraz in a freezer bag, wrap well and refrigerate for an hour or two.
      2. Drain shiraz and lightly dry fillets by placing down each side on a paper towel. Rub over pepper mix.
      3. Lightly spray a small single layer of aluminum foil with oil to prevent sticking and too much direct heat, place roo on top.
      4. 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.
      5. 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.
      6. Rather than serving at once remove heat from the smoker and allow it to rest 5 minutes or so.
      7. Serve with a salad and remaining shiraz.

Nutritional Facts

      • Calories 10.7
      • Total Fat 0.1 g
      • Saturated Fat 0.0 g
      • Cholesterol 0.0 mg
      • Sodium 1.8 mg
      • Total Carbohydrate 2.7 g
      • Dietary Fiber 1.1 g
      • Sugars 0.0 g
      • Protein 0.4 g