Colorado & Zahran Tribe Economic Partnership Fundraiser Recipe: Camel & Chorizo Pot Pie:

Camel meat kebabs & grilled, spicy chorizo sausage pot pie recipe idea:

Mix 2 parts beef broth (organic, fat-free, reduced sodium) to 1 part Belgian White and Guinness. Cut the camel steaks into kebab squares. Place it in a plastic Ziploc, with organic quinoa flour. Close and shake to coat each piece of meat well. Then, put it into a slow cooker/crock pot, and cover it completely with the liquid broth mixture. Next, place pre-cubed butternut squash, large, peeled, purple carrots, cut into 8 equal sections, and a bit of minced garlic.

***At the last thirty minutes of cooking, add coarsely-chopped fennel bulbs, minced red shallots, black pepper, grilled, chopped spicy chorizo sausages to taste. Try to use a 50/50 ratio of spicy chorizo to camel kebab meat.***

Put the crockpot on low heat for four hours. After cooking it completely, create a pot pie crust, with an Irish soda biscuit top for it. Then, using a pastry brush, apply eggwash to the top of the pot pie. Finally, bake it with foil wrapped around the edges or a pie crust protector, until the biscuit topping is golden in color.