Australian Camel Stew
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Submitted By: Terry Griggs
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“Recipe requires quite a large Dutch oven. Recommended for entertaining VIP’s in camp.”
Ingredients:
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3 medium-sized camels
1/2 ton salt
1 ton pepper
500 bushels potatoes
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200 bushels carrots
3000 sprigs parsley
1000 gallons brown gravy
2 small rabbits
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Directions:
| 1. | Cut camels into bite-sized pieces. Cube vegetables (this may take a while, so start early). |
| 2. | Place meat into large Dutch oven and cover with gravy. When it starts to warm up, slowly add vegetables. Salt and pepper to taste. |
| 3. | Simmer for four weeks. |
| 4. | Garnish with parsley. If more are expected, add rabbits. |
