Grilled Camel Steaks (serves 2)


camel tenderloin steak

When it comes to eating a grilled camel meat, do you prefer one hump or two?  Either way I don’t think I can ever distinguish from eating the meat. 

My husband and I ate camel for the first time last summer but it was ground camel meat; we made camel-burgers.  I ate mine with a mixture of mayo-sriracha sauce and grilled baguette.  My husband ate his with horseradish.  Both ways were equally tasty! 

Recently we came across camel steaks at the market so we decided to try them but in a different preparation. We bought one of each, tenderloin and sirloin steaks.

I usually like to grill my steaks with just a simple salt and fresh ground pepper rub, this keeps the flavor clean and let me actually taste the meat.  

After a taste test we both agreed the tenderloin is a lot more tender than the sirloin…maybe this is the reason that it’s called “tender” loin!  We also concluded that camel tastes very much like grass-fed beef.

Grilled Camel Meat Steak Recipes


  • 2 camel steaks (about 4 oz each)
  • Hawaiian sea salt (or any sea salt)
  • Fresh ground black pepper


1) Wash the steaks with water, dab with towel to dry.

2) Sprinkle salt and pepper on both sides of each steak.

3) Pre-heat the grill to about 350 degrees, grill each side for about 4 minutes (or according to your taste).

*The amount of time needed to grill depending on your grill, the atmosphere’s temperature and the cut of the meat.  

The temperature outside is 25 degrees F during the grilling so it took a little more time than normal.  

Also, it’s depending on how done you prefer your steaks.  We like our steaks medium done and these steaks were about 4 ounces each.  

Fresh Home-Made Spinach Pasta 

  • Preferably home-made but you can use any types of pasta.  
  • Cook according to the instruction.  
  • For the fresh home-made pasta it takes about 2 minutes (depending on the thickness of the pasta) to cook.

Sauteed Brussels Sprouts-Peppers-Fennel


  • 18-20 baby brussels sprouts, ends trimmed
  • 4 mini sweet peppers, ends trimmed, de-seeded, julienned
  • 1/3 anise fennel, end trimmed, cored, julienned
  • 1/2 C beef stock (low fat, low sodium)
  • 2 Tbsp unsalted butter
  • 1/8 tsp Better Than Bouillon (beef base)
  • A pinch of sugar


1) In a small pan over high heat, add 1 tablespoon of butter and beef stock.

2) Once the broth just come to a boil, add all the vegetables, stir a few times and let cook for about 8 minutes.  Turn heat slightly down let the broth cook off to a reduction.

3) Add Better Than Bouillon and sugar.  Stir.

4) Add the pasta and 1 tablespoon of butter.  Turn of heat once the butter has melted.  Give the contents a few tosses.

*If you happen to reduce the sauce too much then you can always add a little more broth at the end.

*If you are in Massachusettes and have an interest in cooking camel or what some people may called “exotic” meat you may check out Savenor’s Butcher & Market located in Boston and Cambridge.  I normally shop at the one in Boston and every time I look inside  I always find something I want to try. Once they had lion meat for sale and I heard that caused quite a stir on Beacon Hill!

*I have always been fascinated by fruit or vegetable carving.  Recently I came across Mutita EdibleArt.  She makes the art of carving effortless.  

This is my first bouquet made from carrots and scallions.  If you would like to learn how to carve you can watch Mutita on the many lessons she has available for free on-line.  

You may also contact her directly if you have questions: Thank you Mutita for sharing your knowledge and talents with us!!


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