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Hot Smoked Kangaroo

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)39.6534
Energy (kCal)179.2417
Carbohydrates (g)0.2881
Total fats (g)1.0106
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 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. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    kangaroo fillet 200 g 178.0 0.0 39.6 1.0
    shiraz wine 1/4 cup 178.0 0.0 39.6 1.0
    pepper 2 teaspoons seasoned 1.2417 0.2881 0.0534 0.0106

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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