Camel Fillet With A Shiraz Butter Glaze Food

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CAMEL FILLET WITH A SHIRAZ BUTTER GLAZE



Camel Fillet with a Shiraz Butter Glaze image

Camel has a sweet mutton like taste and Australia has the world's largest population of wild camels thanks to the Afghans who released them in the Outback of South Australia and the Northern Territory.

Provided by Missy Wombat

Categories     Wild Game

Time 1h10m

Yield 1 serving(s)

Number Of Ingredients 7

1 camel fillet, trimmed of sinew and cut into medallions
olive oil
butter
4 small onions, sliced
1 carrot, finely chopped
250 ml shiraz wine or 250 ml other red wine
250 ml beef stock

Steps:

  • To make the glaze, fry olive oil and onions, carrots and celery in a pan until slightly brown.
  • Add cut up camel trimmings and cook until brown.
  • Then add wine and beef stock.
  • Simmer for approximately 30 minutes.
  • Strain and whisk in butter pieces until the liquid has a buttery glaze.
  • Brush camel fillet with olive oil and grill to your taste.
  • To serve pour shiraz butter glaze onto a plate, arrange camel medallions in a pyramid shape and serve with tossed salad.

Nutrition Facts : Calories 159.4, Fat 0.9, SaturatedFat 0.4, Sodium 832.9, Carbohydrate 34.2, Fiber 5.6, Sugar 14.8, Protein 5.9

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