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Nutrition Facts
Serving Size 1 (623g) Recipe makes 1 servings The following items or measurements are not included below: camel fillet shiraz wine
Calories 159
Calories from Fat 8		(5%)
Amount Per Serving		%DV
	Total Fat 0.9g	1%
	Saturated Fat 0.4g	1%
	Monounsaturated Fat 0.3g
	Polyunsaturated Fat 0.3g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 832mg		34%
Potassium 728mg		20%
Total Carbohydrate 34.3g		11%
	Dietary Fiber 5.6g	22%
	Sugars 14.8g
Protein 5.9g		11%
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Camel Fillet with a Shiraz Butter Glaze

Recipe #56206 | 1¼ hours | 10 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Missy Wombat
Mar 11, 2003

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.

SERVES 1 (change servings and units)

Ingredients

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 other red wine
250 ml beef stock

Directions

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.