A delicious way to cook a camel
Australians are being asked to add camels to their diet to help protect the Aussie Outback. Like cane toads and rabbits, feral camels have overrun the country, gobbling up native vegetation and ripping up water sources, according to a three year study released by The Desert Knowledge Cooperative Research Centre. They say the best way the average Aussie can help is to eat more camel meat to support the hunt. Camel is said to taste like rough beef and is leaner with less fat. It's been eaten for centuries and currently makes up a big source of protein for people in parts of Africa and Asia.
So I'd like to encourage our Australian readers to step outside with high powered rifle and shoot the nearest camel, or pick one up in the 'C' section in the meat market. Here's what to do with it:
* 1 large camel
* 2 large lamb
* 4 large turkey
* 20 large carp
* 200 medium seagull eggs
* 400 large dates
* banana leaves, as needed
1. Cook the eggs, peel them.
2. Scale the carps.
3. Fill the carps with the dates and the eggs. Fill the turkeys with the carps.
4. Fill the sheep with the turkeys.
5. Fill the camel with the sheep.
6. Dig a large pit.
7. Place about 500 kilos of charcoal in the pit and light them.
8. Wrap the camel in the banana-leafs and place in the pit.
9. Cover with earth and bake for two days.
10. Serve with rice.
If you're eating by your lonesome, you might want to go with Camel Fillets with a Shiraz Butter Glaze.
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