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Camel Braise with Grilled Date Glace
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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
  • water
  • 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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