Smoked Boot Camp Venison Benison
1 ea deer fillet, med size
2 tb butter, melted
1 tb flour
2 tb orange juice
1 ea bay leaf
1/2 lb mushrooms, chopped
2 tb butter, cold
1 salt & pepper to taste
Mix melted butter with chopped mushrooms and cook for about five minutes.
Stir, add flour and brown. Add orange juice, salt and pepper and bay leaf.
Cover and simmer until sauce is creamy. Rub fillet with 2 Tbsp solid
butter, sprinkle with pepper.
Broil over very hot coals for 5 minutes per side. Place in a hot broiling plate, sprinkle with salt, add
mushroom-orange juice sauce and cook until done to your desire, basting
while it cooks.
Use 2 levels of charcoal briquettes for hot fire.
Add hickory nuts or pecans, whole in husks, for smoke flavor.