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Camel has a sweet, mutton-like taste and is imported from Africa.

Camel Fillet with Red Wine Butter Glaze

Serves four


1 Camel fillet, trimmed and cut into medallions
Olive oil
4 small onions
1 carrot finely chopped
250ml red wine
250ml beef stock


Fry onions and carrot until sightly brown, add cut-off trimmings and cook until brown.

Add wine and beef stock and simmer for approx 30 minutes

Strain and whisk in butter pieces untilthe liquid has a buttery glaze, then brush the camel fillet medallions with olive oil and grill to taste

To serve, pour red wine butter glaze onto a plate, arrange the camel meat medallions in a pyramid shape and serve with tossed salad.