1/1 Photo of Hot Smoked Kangaroo
Peter J's Note:
Something I prepared using a small spirit fish smoker with mesquite sawdust but any hot smoker should do the trick. For the pepper use your favourite mix or things like Cajun seasoning would work well, I think the texture is nicer using something a little coarsely ground rather than a fine powder. Don't use anything too strong and adjust to taste. Preparation time does not include few hours marination time.
My Private Note
Units: US | Metric
- 200 g kangaroo fillets
- 1/4 cup shiraz wine
- 2 teaspoons seasoned pepper
- 1Place kangaroo fillets and shiraz in a freezer bag, wrap well and refrigerate for an hour or two.
- 2Drain shiraz and lightly dry fillets by placing down each side on a paper towel. Rub over pepper mix.
- 3Lightly spray a small single layer of aluminum foil with oil to prevent sticking and too much direct heat, place roo on top.
- 4Prepare 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.
- 5Open 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.
- 6Rather than serving at once remove heat from the smoker and allow it to rest 5 minutes or so.
- 7Serve with a salad and remaining shiraz.
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Nutritional Facts for Hot Smoked Kangaroo
Serving Size: 1 (2 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 10.7
- Calories from Fat 1
- 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
The following items or measurements are not included: