4 deer filets of loin
2 tb butter
1 tb flour
1/2 c mushroom juice
1/4 c wine, red
1/4 ts Worcestershire sauce
1/4 ts salt
1 pepper, black, dash
1 tomato, ripe large
1/2 c mushrooms, sliced
In a small saucepan melt butter and saute mushrooms. Add flour and cook
slowly a few minutes until slightly browned. Stir in wine, juice and
seasonings. Cook until thickened.
Meanwhile, season and grill filet's to taste, rare or medium rare. Cut the
tomato into four slices and grill. Arrange tomato slice on each filet and
pour over mushroom sauce.
USE large amount of charcoal, almost 2 layers, for rapid grilling.
Note: Add whole hickory nuts or pecans, in husks, to the grill to make an
It Won't flame before done.