Smoked Kangaroo Salad
Posted June 5, 2012 by
Prep Time 10 min Cook Time 10 min Ready Time 20 min Servings: 4


    Kangaroo fillet

    • 500g Kangaroo fillet
    • 4g Gound Mountain pepperberry
    • Olive oil
    • 12g Salt
    • 6g Sugar
    • 1 handful of wood smoke chips

    Raspberry dressing

    • 1/2 Punett of Raspberries
    • 50ml Vinegar
    • 15g Sugar
    • 50ml Grapeseed oil


    • 1/2 Punnet of Raspberries
    • 1 Punnet of Cherry tomatoes
    • 1 Bunch of Asparagus
    • 1 Bunch of Watercress
    • 15ml Olive oil


    Mix pepper, salt and sugar together and coat kangaroo fillet. Let rest in your fridge for 6 – 12 hours. To cook, place wood chips (or a mix of 1 part brown sugar, 1 part rice and 1 part tea) on some foil on your BBQ hot plate. Turn on high and wait until it starts to smoke. Seal your kangaroo then place your kangaroo on a wire rack above your smoke mix and close the lid. Let smoke for 5 – 8 minutes depending on thickness. To serve let rest for 5 minutes on paper towel, slice thinly, can be served warm or cold. Roughly chop your raspberries and place in a pot with sugar and vinegar. Warm your mix until sugar is dissolved. Place in a bowl and let cool. Whisk your oil into your mix. Warm your asparagus in olive oil, salt and pepper berry on the BBQ plate to pick up some smoke flavour. Cut your cherry tomatoes and raspberries in half and mix with watercress, dressing asparagus and kangaroo. Plate up!