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.