Directions:
- To make the glaze, fry olive oil and onions, carrots and celery in a pan until slightly brown.
- Add cut up camel trimmings and cook until brown.
- Then add wine and beef stock.
- Simmer for approximately 30 minutes.
- Strain and whisk in butter pieces until the liquid has a buttery glaze.
- 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 tossed salad.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 419.98 Kcal (1758 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 555.4mg | 23% | |
| Potassium | 1073.15mg | 23% | |
| Total Carbs | 41.34g | 14% | |
| Sugars | 16.79g | 67% | |
| Dietary Fiber | 7.43g | 30% | |
| Protein | 10.98g | 22% | |
| Vitamin C | 23.3mg | 39% | |
| Vitamin A | 0.6mg | 20% | |
| Calcium | 104.8mg | 10% | |
| Amount Per 100 g | |||
| Calories | 49.73 Kcal (208 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 65.76mg | 23% | |
| Potassium | 127.06mg | 23% | |
| Total Carbs | 4.89g | 14% | |
| Sugars | 1.99g | 67% | |
| Dietary Fiber | 0.88g | 30% | |
| Protein | 1.3g | 22% | |
| Vitamin C | 2.8mg | 39% | |
| Vitamin A | 0.1mg | 20% | |
| Calcium | 12.4mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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