Prep 10 mins
Cook 1 hr
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.
- 1 camel fillet, trimmed of sinew and cut into medallions
- olive oil
- 4 small onions, sliced
- 1 carrot, finely chopped
- 250 ml shiraz wine or 250 ml other red wine
- 250 ml beef stock
- 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.