Hot Smoked Kangaroo

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 1
• 200 g kangaroo fillets
• 1/4 cup shiraz wine
• 2 teaspoons seasoned pepper

Recipe

• 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.