Grilled Camel Filet Mignon

Australia has about one million feral camels roaming the continent. They are mostly dromedary camels (one hump) imported from India between 1860 and 1907 for transport and work in the arid central and western parts of the continent. 

Feral Australian Dromedary Camels

Feral Australian Dromedary Camels

There are also some bactrian camels (two humps) imported from China and Mongolia.  They are the only truly wild dromedary camels in the world and the only other truly wild bactrian camels in the world are in the Gobi Desert. Because of their impact on the Australian ecosystem and their rapidly growing populations, the camels are being harvested and sold for meat. Most of it finds its way to Saudi Arabia, but some does find its way to the United States. 

I was able to get a couple of 8 ounce camel filet mignons from one of the harvested Australian camels (through exoticmeatsmarket.com)

and I have been looking forward to comparing it to the camel ribeye steak I tried previously, which was excellent, and to the ground camel I tried previously, which was good, but nothing to get too excited about. Per normal, when I'm trying good quality wild game meat, I focus on getting the natural flavor and all I do to prepare the meat is rub some olive oil on the outside and sprinkle on some Himalayan sea salt and some ground pepper. 

Then I grilled it on our outdoor gas grill over indirect heat where the two outside burners were on high and the two inside burners were turned off. 

The camel was fantastic. It had a distinctive, but not too gamy taste, and cut like butter. I cooked it medium rare. It was juicy and flavorful and I savored each bite. 

I generally prefer ribeye steaks to filet mignon, but I truly liked this filet. Where the ribeye had some gristle, the filet mignon had none. If pressed, I would have a hard time picking one over the other.  I have to rate camel as one of my favorite wild meats.