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Recipes: Ethnic Flavors

Impala (camel) Marinade

Ingredients

1 bottle Red Wine
1 cup Lime Juice
4 cloves Garlic
1 tbsp Chopped Fresh Tarragon
1/2 cup Diced Red Onions
2 tbsp Freshly Ground Black Pepper
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Directions

Stab camel meat or impala with a sharp knife, making small poked holes. Put garlic and onion pieces into the hole pockets. Crush the remaining garlic and rub in the salt. Mix this with the remaining ingredients together.

Pour marinade over camel meat and let stand overnight. Turn meat every 4 hours to ensure even coating.

Perfect for roasting camel meat.








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