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- William Bohannon
- 3 lbs (1.4 kg). camel roast or beef roast
- 1/2 cup (125 ml) chopped carrot
- 1/2 cup (125 ml) chopped celery
- 1/2 cup (125 ml) chopped white onion
- 1/2 cup (125 ml) chopped Fennel root
- 2 cups (475 ml) port wine
- 1 tsp (5 ml). minced garlic
- 1/4 cup (60 ml) brown sugar
- salt and pepper
- cooking oil
- 1/2 lb (.2 kg). dried dates softened in hot water (about 6)
- whole roasted almonds for garnish
- grilled persimmon and/or grilled figs for garnish
- grilled cherries for garnish
- Rub small camel roast with salt, pepper, and oil.
- Sear the roast on all sides in a hot cast iron skillet.
- Remove roast and reduce heat to low.
- Add the chopped vegetables and place the roast on top.
- Add the wine,garlic,and brown sugar and cover with the cast iron lid that fits the pan.
- Cook on Low heat for 1 3/4 hours or until very tender, add water as necessary to prevent burning.
- Place figs, persimmon and cherries on charcoal grill and grill them lightly on both sides.
- When roast is tender remove any remaining liquid to a seperate sauce pan.
- Add chopped dates and simmer or reduce to a glaze and check seasoning.
- Serve roast on large platter with sauce around and almonds on top.
- Accompany as desired with the strange grilled fruit or your favorite vegetables.
- This roast method with a bed of mirepoix is a very old method and should work with any roast.
I have never tried substituting the camel meat but it sounded good to me.
Please let me know how it turns out and tell us where you get the camel meat.
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