Venison benison
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Deer fillet, med size | |
| 2 | tablespoons | Butter, melted |
| 1 | tablespoon | Flour |
| 2 | tablespoons | Orange juice |
| 1 | Bay leaf | |
| ½ | pounds | Mushrooms, chopped |
| 2 | tablespoons | Butter, cold |
| Salt & pepper to taste | ||
Directions
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. Hugg's Note: Use 2 levels of charcoal briquets for hot fire.
Add hickory nuts or pecans, whole in husks, for smoke flavor.
Recipe date: 11/18/68