Camel Fillet With A Shiraz Butter Glaze Recipes
CAMEL FILLET WITH A SHIRAZ BUTTER GLAZE
Camel has a sweet mutton like taste and Australia has the world's largest population of wild camels thanks to the Afghans who released them in the Outback of South Australia and the Northern Territory.
Provided by Missy Wombat
Categories Wild Game
Time 1h10m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- 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 : Calories 159.4, Fat 0.9, SaturatedFat 0.4, Sodium 832.9, Carbohydrate 34.2, Fiber 5.6, Sugar 14.8, Protein 5.9
DIJON MUSTARD BAKED CATFISH
My fiancee and I love to fish for catfish and had been trying to come up with an alternative to fried fish. He came up with this FABULOUS baked catfish recipe! It was so yummy I was inspired to share it the same night! We paired it with corn on the cob and greens. If you are looking for a tasty recipe for baked fish, this is it!!
Provided by tashmaxx
Categories Seafood Fish Catfish
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Season catfish fillets with seasoned salt. Mix orange juice, lemon juice, Dijon mustard, soy sauce, Worcestershire sauce, and hot sauce in a bowl.
- Heat olive oil in large oven-safe skillet over medium-high heat; fry catfish in hot oil until lightly browned, 1 to 2 minutes per side. Spread mustard sauce on both sides of each fillet; drizzle remaining sauce over fish. Arrange bell pepper, onion, and garlic over fish.
- Bake in preheated oven until fish is easily flaked with a fork, 15 to 20 minutes.
Nutrition Facts : Calories 400.5 calories, Carbohydrate 15.7 g, Cholesterol 113.4 mg, Fat 21.2 g, Fiber 1.3 g, Protein 34.2 g, SaturatedFat 4.2 g, Sodium 2342.3 mg, Sugar 4.1 g
FILET MIGNON WITH RICH BALSAMIC GLAZE
This is an elegant and quick romantic dinner for two. Wonderful served with steamed asparagus and baby red potatoes.
Provided by LINDA W.
Categories Meat and Poultry Recipes Beef Steaks Filet Mignon Recipes
Time 20m
Yield 2
Number Of Ingredients 5
Steps:
- Sprinkle freshly ground pepper over both sides of each steak, and sprinkle with salt to taste.
- Heat a nonstick skillet over medium-high heat. Place steaks in hot pan, and cook for 1 minute on each side, or until browned. Reduce heat to medium-low, and add balsamic vinegar and red wine. Cover, and cook for 4 minutes on each side, basting with sauce when you turn the meat over.
- Remove steaks to two warmed plates, spoon one tablespoon of glaze over each, and serve immediately.
Nutrition Facts : Calories 366.6 calories, Carbohydrate 5.7 g, Cholesterol 80.5 mg, Fat 26.2 g, Fiber 0.1 g, Protein 20.3 g, SaturatedFat 10.6 g, Sodium 63.5 mg, Sugar 4.6 g
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