Camel fillet with a Shiraz Butter Glaze



  • 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.


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