Ground Camel Mashed Potatoes

I purchased a pound of ground camel on-line recently and wanted to feature it in a dish that would feed about four people and still allow the natural taste of the meat to come through. 

I'd previously eaten an eight ounce camel ribeye steak which was absolutely wonderful, but too expensive to use for a larger group. I decided to combine the ground camel with some jazzed-up mashed potatoes. 

I cut up about five pounds of red potatoes, skins-on, into a large pot with water, and added  an entire head of cauliflower (chopped up into large pieces), a bag of Brussels sprouts, and six heads of garlic (separated and peeled into individual cloves - I like garlic!).

The water with potatoes, cauliflower, Brussels sprouts and garlic was allowed to heat up and boil until the potatoes were soft and ready to mash. Once finished, I drained the pot of water, then mashed all of the contents with a potato masher. I added milk and a cube of butter and salt and pepper to taste. The result is some wonderful mashed potatoes with a little bit more texture, color and flavor. 

Separately, I put the ground camel into a fry pan and added a little canola oil as the camel has so little fat. 

I liberally added some cayenne pepper for a little bit of a kick and some sea salt and pepper. When the camel was sufficiently cooked I put it into a separate bowl and then added mashed potatoes to the camel until it reached a consistency which had the smoothness of mashed potatoes, but plenty of camel to add texture and flavor. 

The ground camel is certainly not as good as the camel ribeye, but it has a nice, mild flavor and a wonderful conversation piece. Judy made some pulled pork to go along with it, as well as bread and a salad. The ground camel mashed potatoes were the first thing to be eaten. 

The mashed potatoes base is a wonderful medium and extender for ground meat of any kind and is a nice alternative to using the ground meat for burger patties.