Camel fillet with red wine sauce

Camel meat has a distinctive taste which show up in a peculiar way. While you are eating it, it tastes just like rather ordinary beef or relatively tasty veal (depending on age), but when you’ve finished and run your tongue around your mouth, you suddenly discover a slightly sweetish after-taste, very faint, but definite.

Ingredients
1 Camel fillet trimmed of sinew and cut into medallions
Oliver Oil
Butter 4 small onions
1 Carrot, finely chopped
250ml Shiraz wine or red wine
250ml Beef stock

Method
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, add the camel medallions and serve with a tossed salad.

(Serves 4)

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You can get your Camel meat online here.

That looks tasty mate, thanks.

Didn't even know that people eat camel..

Wonder what they do with the hump?