Saturday, July 26, 2008

Recipe: Camel Fillets with a Shiraz Butter Glaze

We currently have over half a million feral camels roaming around our deserts. They're not native to Australia, they're a pest and they're terribly grumpy. So we may as well eat them.


Chop up one onion and two carrots finely. Heat olive oil in a pan and fry the onions and carrots until brown. Trim the fat from two camel fillets and add to the pan. Add 250ml of Shiraz red wine and 250ml beef stock to the pan and simmer for 30 mins. Strain. Add 2 tbspns butter and whisk until the sauce has a buttery glaze.

Add oil to another pan and heat the oil until very hot. Cut the fillets into medallions. I followed Debby the butcher's suggestion of searing the fillets very quickly, around thirty seconds on each side. Take off the heat and leave to relax for a couple of minutes. Serve with couscous, dates and a green salad.


Oh, and in case you're wondering, Debby the butcher was right. Camel tastes like sweetened beef. Lovely.

9 comments:

Duncan | syrupandtang said...

For some reason I'd never thought about camel meat in Australia, but why not! An enlightening post:)

Jennifer Susanto-Lee said...

Thanks Duncan. I'll swap you some camel for a macaroon! ;)

Tom Aarons said...

This looks delicious. So I'm off to buy some camel!

Jennifer Susanto-Lee said...

GL Tom, let us know how it goes!

Anonymous said...

Was the meat dry like Roo or is it more like beef?

Where is the Butcher?

Jennifer Susanto-Lee said...

Hi Anonymous,

It was similar to beef, quite tender really. Although I can imagine if you do any more than kiss it with the flame it would get dry.

The butcher's is called Mates Meats, Shop 1/134 Westfield St, Maddington (SOR)

Cheers
Jen

Cakelaw said...

Camel fillet - now there's one I haven't tried, but sounds very interesting.

Jennifer Susanto-Lee said...

Cakelaw-it was excellent! Highly recommended. For you, perhaps in a pie..?

Ann Allchin said...

Thanks very much! I just picked up some ground camel and am hunting for a way to cook it for my blog where I experiment with exotic foods at cookingdangerously.com. The fact that it tastes like sweetened beef is really helpful!