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Deer Filet A'tournedos Brennan


4 each Deer filets of loin
2 tablespoon Butter
1 tablespoon Flour
1/2 c Mushroom juice
1/4 c Wine, red
1/4 teaspoon Worcestershire sauce
1/4 teaspoon Salt
Pepper, black, dash
1 each Tomato, ripe large
1/2 c Mushrooms, sliced

In a small saucepan melt butter and sauté 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.

NOTE:
Add whole hickory nuts or pecans, in husks, to the grill to make an aromatic smoke. Won't flame before done.




STACKS, The Art of Vertical Food

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