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Venison Paté

Serve this finger food before a dinner of poached salmon or venison steaks with a wild cranberry sauce.

Ingredients

  • 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

Preparation

Place all ingredients in a foodprocessor and pulse until fairly smooth. If needed, thin with red wine. Spread on toasted baguette slices.