My humps – How to cook camel
If you look back through my previous posts, you’ll see that my meats are slowly becoming more and more exotic as time goes on. That’s primarily thanks to procrastination.
You see, when I first visited Black Angus Fine Meats and filled my basket with exciting bits of frozen creatures, I was enthusiastic, but that excitement soon gave way to fear. Did I really want to taste all of these strange animals, or had the shock value of them gotten the better of me? I was determined to cook everything, but because I was slightly fearful I started with the more tame animals (in terms of taste, anyway), like wild boar, and ostrich, and have eventually, reluctantly, made my way through the freezer to the more adventurous ones.
And so, reluctantly, camel.
I had purchased ground camel, which brought my brain to the mental file folders containing ground beef recipe ideas. Camel meatloaf? Camel burgers? I’m gagging, you?
I did what I always do, and googled. I found that most descriptions said camel tasted like sweet beef. Combine sweet beef with a get-together with my cousins, and the logical mathematical result is…meatballs. Plus, a party with my cousins would definitely involve a number of healthy glugs of alcohol for each and every card-carrying member, unless they were on drinking hiatus due to pregnancy (congrats, Hannah), so if the camel made them puke, they would never be able to blame it completely.
I googled, “the best meatballs ever,” and one of the first recipes that wasn’t an allrecipes one (why do I have an aversion to those, but yes, I definitely do) was this one. It was simple, and I was smart to trust it, because even with camel, it worked perfectly. But I skipped the sauce. Any family meatballs I have ever had have been sweet crockpot rather than tomato ones, so I decided to go with the devil they knew. Here are the two recipes I used:
Best Camel Balls Ever
- 1 onion peeled and finely chopped
- small bunch fresh parsley, finely chopped
- 2 cloves garlic, peeled and finely chopped
- 500g ground camel
- 2 egg yolks
- 50g breadcrumbs
Janet Nowak’s Slowcooker Meatballs or Ribs
- Meatballs or ribs
- 1 cup barbeque sauce
- 2 tbsp corn syrup
- 2 tbsp flour
- 1 tbsp soy sauce
Directions: Brown meatballs in a pan. Mix ingredients above and put in crockpot. If your meatballs aren’t nicely covered, multiply the recipe as need be. Cook on low for approx 6 hours, stirring occasionally.
And the gorgeous result…
A special thank-you to Mrs. Nowak, who gave me the sauce recipe as part of a recipe album for my wedding shower, along with the advice that I should never go in the water wearing a yellow bikini.
Results: The cousins ate all but two meatballs, and I made a lot of them. A few cousins said that they could taste a different aftertaste with the camel, but generally, they didn’t taste a difference from regular beef meatballs. Maybe if you cover anything with enough barbeque sauce it tastes great.
Rating: 2 yums. When I made wild boar I said that you should cook it while entertaining snobs, because it tasted similar to pork, but sounded more impressive. With camel, you might want to cook it for someone you don’t like and want to scare the pants off of. It pretty much tastes like beef, but the actual source is just plain strange.
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