on the subject of television and camels

last night was very amusing. i was watching 'kill it, cook it, eat it: kid goat' and i couldn't stop laughing at seeing myself on tv. i can't remember saying what i said, but i do wholeheartedly agree with myself, so that's a good thing. you can find the programme on the bbc iplayer - this is the programme - what's mostly amusing is the fact that i am in every single programmes opening credits, eating a mouthful of goat. hahaha. i will try and get some clips sorted from the show at some point, but for now i will draw your attention to this clip of the presenter asking what i would be eating next (look how futuristic beast feaster is getting with integrated video, so twenty-first century):

which is exactly what today's animal is! basically, i got home today to find a lovely big box addressed to me and upon feverish opening i was delighted to find it was from my friends at osgrow who had sent me four wondrous meats. three i shall keep secret for now to eat later this week, but the first animal out of the box was camel.

i didn't actually have any ideas of what to do with the camel. i thought camel curry would be awesome, but in the end i opted for the recipe on the osgrow website (and also the only real recipe i could find on the internet) so that i could give the meat a good tasting. since there are barely any camel recipes i will jot the one i used down here. so i chopped up a carrot and an onion and whacked them in a big frying pan with some olive oil and browned them off. i then trimmed the camel and cut it into smaller shapes, like tiny steaks. the trimmings were thrown into the pan and browned off too. i also sorted out half a pint of beef stock and half a pint of wonderful cabernet sauvignon from a box of wine i have had knocking around a while. obviously i also had a very large glass of it for myself, chef's privileges. the stock/wine combo was poured into the frying pan and i let it simmer for 30 minutes. i then drained off the sauce and put it in a pan on a low heat to keep it warm and threw a chunk of butter in. the meat went into the strained vegetables and i rubbed them with the juices then grilled them to perfection. after whisking, i served it up as below. i added the salad because it looked too brown!it was bloody delicious. i had a salad of spring onions, spinach and red peppers to go with it and it all worked really well. the camel meat itself was delightful, quite sweet. it was extremely chewy though, probably my fault as i am no chef! definitely one of the tastier meats i have had, yum yum. rice pudding and jam was for dessert.