Venison Paté: A simple, delicious finger-food appetizer

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.