Deer Filet A'Tournedos Brennan
Submitted by mpags
Grilled deer loin filets topped with a grilled tomato slice and a rich red wine mushroom sauce with Worcestershire. A Brennan-style tournedos that turns wild game into fine dining.
YIELD
4 servingsPREP
20 minCOOK
15 minREADY
40 minThis is where the deer camp meets the dining room.
Tournedos Brennan is a classic New Orleans preparation, and swapping in deer loin filets instead of beef makes it something truly special. The lean, clean flavor of venison stands up beautifully to the rich mushroom sauce built on butter, red wine, and a splash of Worcestershire.
Grill the filets hot and fast over a generous bed of charcoal. Top each one with a thick slice of grilled tomato, then ladle that glossy sauce right over the top.
For extra points, toss whole hickory nuts or pecans in their husks onto the coals for aromatic smoke that infuses the meat.
Kitchen Tips
- Build a deep, hot charcoal bed for rapid grilling. Venison needs high heat and short cook times to stay tender
- Keep the filets rare to medium-rare. Overcooking lean game is the fastest way to ruin it
- Make the mushroom sauce while the grill heats. It comes together in minutes and holds well
- A bold Cabernet or Malbec pairs beautifully here, both in the sauce and in the glass
Ingredients
Directions
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.
Hugg’s Note: Add whole hickory nuts or pecans, in husks, to the grill to make an aromatic smoke.
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