4 ea 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 x Pepper, black, dash
1 ea 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 filets 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. Hugg's Note: Add
whole hickory nuts or pecans, in husks, to the grill to make an aromatic
smoke. Won't flame before done. Recipe date: 12/11/87
