Camel Fillet With A Shiraz Butter Glaze - cooking recipe

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 250 ml other red wine
250 ml beef stock

Preparation

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.