Hot Smoked Kangaroo – a delicious recipe with kangaroo fillets, shiraz wine, pepper. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
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.
1
kcal
Calories
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 3 ingredients. The key ingredients include: 200 g kangaroo fillets, 1/4 cup shiraz wine, 2 teaspoons seasoned pepper.
Yes, Hot Smoked Kangaroo falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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