Follow these steps for perfect results
kangaroo fillets
shiraz wine
seasoned pepper
mixed
oil
spray
Place kangaroo fillets and shiraz wine in a freezer bag.
Seal the bag tightly and refrigerate for 1-2 hours to marinate.
Drain the shiraz from the bag and pat the fillets dry with paper towels.
Rub the seasoned pepper mix evenly over both sides of the kangaroo fillets.
Lightly spray aluminum foil with oil to prevent sticking.
Place the seasoned kangaroo fillets on the oiled foil.
Prepare the smoker.
Add about 1 tablespoon of mesquite sawdust to the smoker for a mild smoke flavor.
Smoke the kangaroo fillets for 15 minutes.
Open the smoker lid and turn the fillets over.
Continue smoking for another 15 minutes, or until cooked to desired doneness.
Remove the heat from the smoker.
Let the kangaroo fillets rest for about 5 minutes before serving.
Serve hot with a fresh salad and the remaining shiraz wine.
Expert advice for the best results
Adjust the smoking time based on the thickness of the fillets and desired doneness.
Experiment with different types of wood chips for varied smoke flavors.
Serve with a robust red wine that complements the smoky and savory notes of the kangaroo.
Everything you need to know before you start
15 minutes
Marinating the kangaroo fillets can be done a day in advance.
Arrange sliced kangaroo fillets on a bed of fresh greens, drizzled with a light vinaigrette.
Serve with a fresh garden salad
Accompany with roasted vegetables
Complements the smoky flavor of the kangaroo.
Discover the story behind this recipe
Kangaroo meat is a traditional Australian ingredient.
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