Camel with Caramelized Onions



600gr trim camel mince
1 medium onion, diced
2 cloves garlic crushed
2tsp lemon zest
1 chilli, sliced
1 tsp cumin
1 tsp coriander
1 Tbs mint
1 cup oats
3 large onions
150ml vinegar
60gr raw sugar


Place first 9 ingredients into a bowl and combine. Roll into small balls, ideal for cocktails or larger if your game! Spray a tray with oil, place meat balls on the tray and bake in the oven at 180 degrees for 12-15 mins. Meanwhile in a thick bottomed pan combine sliced large onions, vinegar and sugar. Cook on a slow heat uncovered until mixture starts to caramelize. To serve make a bed off sweet caramelized onions and place balls on top.


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