John Myers
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Kangaroo Fillet Marinated and Smoked
The perfect kangaroo fillet marinated and smoked recipe with a picture and simple step-by-step instructions.
- 600 g Kangaroo fillets 5x about 120g
- 2 piece Clove of garlic
- 1 tablespoon Lemon juice
- 3 tablespoon Rosemary
- 0,5 tablespoon Thyme
- 2 tablespoon Olive oil
- 1 tablespoon Brown sugar
- 100 Milliliters Dry red wine
- 1 pinch Salt
- 3 pinch Pepper from the grinder
- 1 key Incense flour beech
Preparation…
- Peel the garlic and cut into small cubes. Wash the fillet under cold water.
The marinade …
- In a bowl, mix the garlic, lemon juice, 2 tablespoons of rosemary, thyme, salt, pepper, brown sugar, olive oil and the red wine … Now put the kangaroo in a vacuum bag and spread the marinade over it. Mix everything well and vacuum seal. If such a device is not available, a freezer bag or Tupperware box should do the same. Put the whole thing in the fridge overnight.
Smoking …
- Preheat the smoker to 110 degrees. Remove the kangaroo from the marinade and rinse under cold water. Now pat dry on all sides with kitchen paper and attach to hooks. Now pour the rest of the rosemary over the incense and let it glow and put it in the oven. Now smoke the kangaroo fillet for 2 hours at 110 degrees.
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