- 1 x Osgrow Camel fillet trimmed of sinew and cut into medallions
- Oliver Oil Butter
- 4 small onions
- 1 x Carrot, finely chopped
- 250ml Shiraz wine or red wine
- 250ml Beef stock
To make the glaze, fry olive oil and onions, carrots and celery in a pan until slightly brown, then add cut off trimmings and cook until brown. Then add wine & beef stock and simmer for approx. 30 minutes. Strain and whisk in butter pieces until the liquid has a buttery glaze, then 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 a tossed salad.