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.
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:
For some reason I'd never thought about camel meat in Australia, but why not! An enlightening post:)
Thanks Duncan. I'll swap you some camel for a macaroon! ;)
This looks delicious. So I'm off to buy some camel!
GL Tom, let us know how it goes!
Was the meat dry like Roo or is it more like beef?
Where is the Butcher?
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
Camel fillet - now there's one I haven't tried, but sounds very interesting.
Cakelaw-it was excellent! Highly recommended. For you, perhaps in a pie..?
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!
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