Hot Smoked Kangaroo

Cooking Time

Preparation Time : 10

Cook Time : 30

Total Time : 40


Serves 1-2

  • 200g kangaroo fillets

  • 1⁄4 cup shiraz wine

  • 2teaspoons seasoned pepper


  • 01

    Place kangaroo fillets and shiraz in a freezer bag, wrap well and refrigerate for an hour or two.

  • 02

    Drain shiraz and lightly dry fillets by placing down each side on a paper towel. Rub over pepper mix.

  • 03

    Lightly spray a small single layer of aluminum foil with oil to prevent sticking and too much direct heat, place roo on top.

  • 04

    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.

  • 05

    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.

  • 06

    Rather than serving at once remove heat from the smoker and allow it to rest 5 minutes or so.

  • 07

    Serve with a salad and remaining shiraz.