Camel Fillet With A Shiraz Butter Glaze

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 1
• 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

Recipe

• 1 to make the glaze, fry olive oil and onions, carrots and celery in a pan until slightly brown.
• 2 add cut up camel trimmings and cook until brown.
• 3 then add wine and beef stock.
• 4 simmer for approximately 30 minutes.
• 5 strain and whisk in butter pieces until the liquid has a buttery glaze.
• 6 brush camel fillet with olive oil and grill to your taste.
• 7 to serve pour shiraz butter glaze onto a plate, arrange camel medallions in a pyramid shape and serve with tossed salad.