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Barbecued Venison Benison
1 Deer fillet, med size
2 tb Butter, melted
1 tb Flour
2 tb Orange juice
1 Bay leaf
1/2 lb Mushrooms, chopped
2 tb Butter, cold
Salt & pepper to taste
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.
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