Hot Smoked Kangaroo Recipes

Steps:

• 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.

Steps:

• DIRECTIONS FOR IN HOUSE:.
• Sprinkle top of char with salt and pepper; cover with lemon slices. Place, skin side down, on wire rack of smoker.
• Place 2 tbsp (25 mL) maple wood shavings in small pile in centre of smoker base. Place foil-covered drip tray on top of wood chips inside smoker base. Place wire rack with fish on top of drip tray. Place smoker over medium heat; when first wisp of smoke appears, close lid and start cooking time, about 25 minutes or until fish flakes easily when tested. (Make-ahead: Cover and refrigerate for up to 2 days.) Serve with lemon wedges.
• VARIATION:.
• Barbecued Hot Smoked Arctic Char: Soak 7 cups (1.75 L) maple wood chips in water for 30 minutes; drain and place 4 cups ( 1 L) in foil pan. Set remaining chips aside. Remove 1 grill rack; place foil pan with wood chips on coals. Place foil drip pan on opposite side. Heat all burners of barbecue on high heat until chips smoke vigorously, about 20 minutes.
• Turn off burner under drip pan. Reduce heat of remaining burner to medium-low. Place fish on greased grill over unlit burner. Close lid, leaving fork stuck between lid and grate to help keep heat constant at 225°F (107°C). Smoke until char is moist and not completely dried out, about 2 hours, adding remaining wood chips as necessary.