Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 428.21 Kcal (1793 kJ) | ||
| Calories from fat | 97.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.78g | 17% | |
|---|---|---|---|
| Sodium | 643.32mg | 27% | |
| Potassium | 30.57mg | 1% | |
| Total Carbs | 66.64g | 22% | |
| Sugars | 3.59g | 14% | |
| Dietary Fiber | 4.15g | 17% | |
| Protein | 11.24g | 22% | |
| Iron | 3.8mg | 21% | |
| Calcium | 10.2mg | 1% | |
| Amount Per 100 g | |||
| Calories | 324.71 Kcal (1359 kJ) | ||
| Calories from fat | 73.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.18g | 17% | |
|---|---|---|---|
| Sodium | 487.82mg | 27% | |
| Potassium | 23.18mg | 1% | |
| Total Carbs | 50.54g | 22% | |
| Sugars | 2.73g | 14% | |
| Dietary Fiber | 3.14g | 17% | |
| Protein | 8.52g | 22% | |
| Iron | 2.9mg | 21% | |
| Calcium | 7.7mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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