Camel Steaks (2x 170g) Price: £10.86


Camel meat has been eaten for centuries and has had a long cultural history with its sweet mutton like taste and is imported from Africa. All our Camel is supplied vacuum packed and frozen.

 

 

Camel Recipes

Camel fillet with a Shiraz Butter Glaze

Ingredients (Serves 4)
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

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, arrange camel medallions in a pyramid shape and serve with a tossed salad.