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Recipe by: chemouel
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See below ingredients and instructions of the recipe
4 ea Deer filets of loin 1/4 ts Worcestershire sauce
2 tb Butter 1/4 ts Salt
1 tb Flour 1 x Pepper, black, dash
1/2 c Mushroom juice 1 ea Tomato, ripe large
1/4 c Wine, red 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
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
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