Tom&Shelly wrote:MickinOz wrote:Had dinner:
Medallions of dry aged yearling camel slow fried in butter, air fried herbed potatoes and carrots, steamed broccoli and cauliflower.
Left over chocolate mud cake for dessert.
Ewww! Broccoli?! The only Broccoli I like have something to do with producing James Bond flicks!
Tom
Gotta have
some token greenery on the plate.
I actually like it.
bdosborn wrote:Hmm, I did not know there was meat camels. How is it, does it taste like beef?
Bruce
First time ever trying it.
Like really, really good beef.
Being the first time we've had it, we went for medium. That's our go to starting position for "alternative" meats.
It was a nice flavour I could not distinguish from beef, and incredibly tender.
A while ago, I was socialising with a retired meat inspector, and he showed me some amazing camel T-bones he'd bought from an outback abattoir.
The abattoir is processing wild harvested camels for export.
According to the Guinness Book of Records, Australia has the largest population of wild camels in the world. Current estimate one million plus.
They were imported for desert work in the days before trucks and cars, and escaped and released animals thrived in our interior.
So now the bloody things are running amok in the Bush, wreaking havoc, competing for feed with the native animals and the cattle and sheep, and destroying watering points, etc. They are an environmental disaster.
So not long after the T-bone revelation, I was talking to a bloke who works as a stockman on a South Australian station.
He's "DIDO". Drive in, work a few weeks, drive out and spend a few weeks at home here in my home town.
I mentioned camels. Bloody camels, he said, we spend days trying to shoot 'em off the place.
He mentioned he likes the backstrap, easy to remove and tasty and tender.
It was a cool conversation that ended with a vague agreement that one day I'd get my act together and head north for a hunting trip.
But he beat me to it. Sunday I got word that he has some meat for me. A backstrap off a young camel.
It was more fat than meat, but the meat isn't marbled. Cut into one inch slices and trimmed of fat, you get nice lean portions.
I believe it has been dry aged for about 2 weeks.
Funny anecdote. My son collected it for me, I'm still a bit unsteady on my feet.
Turns out the guy's wife is an Aboriginal woman from the country the camel was shot on.
As my boy is collecting some sausages and the backstrap, she's going, "You really going to eat that?"
- Back strap.JPG (93.34 KiB) Viewed 928 times
- trimmed.jpg (84.61 KiB) Viewed 928 times