Wednesday, August 05, 2009

Jim cooking the CAMEL steaks

The Daily Telegraph (Britain) said Tuesday that environmentalists support the stance of business owners like Garry Dann, whose slaughterhouse in Australia's Northern Territory has added camel meat to its production line.

"I know blokes who all their lives have meat for breakfast, lunch and tea, and they wouldn't know the difference between camel meat and beef," Dann said.

"Camels can handle Australia's dry conditions and they are a good source of low cholesterol protein," he added

Lets Go then;

Whole Stuffed Camel

1 whole camel, medium size
1 whole lamb, large size
20 whole chicken, medium size
60 eggs
12 kg rice
2 kg pine nuts
2 kg almonds
1 kg pistachio nut
110 gallons water
5 lbs black pepper

Step 1, Skin, trim and clean camel (once you get over the hump), lamb and chicken.

Says it serves 80 - 100. I guess the rice stretches it out a bit...

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