Camel Fillet with a Shiraz Butter Glaze

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 10mins
SERVES: 1
UNITS: US

INGREDIENTS

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

  • 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.
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