Recipe - Deer Filet Atournedos Brennan

4 Deer filets of loin
2 tablespoon Butter
1 tablespoon Flour
One half cup Mushroom juice
One fourth cup Wine, red
One fourth teaspoon Worcestershire sauce
One fourth teaspoon Salt
Pepper, black, dash
1 Tomato, ripe large
One half cup Mushrooms, cut or sliced up

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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini