Serve this finger food before a dinner of poached salmon or venison steaks with a wild cranberry sauce.
- 2 cups leftover venison roast, cubed
- 1/2 small onion, diced
- 1 clove garlic, diced
- 1/4 cup dill pickle, diced
- 1/4 cup red pepper, diced
- 2 tbsp Dijon mustard
- 1/2 cup mayonnaise
- Salt and black pepper, to taste
Place all ingredients in a foodprocessor and pulse until fairly smooth. If needed, thin with red wine. Spread on toasted baguette slices.