Venison Pâté

INSTRUCTIONS

• 1
  Preheat the oven to 180 °C.
• 2
  Clean the venison and cut it into smaller pieces. Melt half of the butter in a pan and sear the meat on all sides.
• 3
  Transfer it to a baking dish, season with salt and pepper, add game seasoning, and cover with aluminum foil.
• 4
  Bake for about 25–30 minutes, until the meat is tender.
• 5
  Finely chop the onion, mince the garlic, and slice the leek into thin rounds.
• 6
  Sauté the onion and garlic slowly in the remaining butter, then add the leek and sauté until softened.
• 7
  Let the baked meat cool slightly and place it in a blender.
• 8
  Add the sautéed mixture of onion, garlic, leek, and finally add Philadelphia cheese. Blend everything until smooth. If the mixture is too thick, you can thin it with milk. Season the pâté with salt and pepper.
• 9
  Transfer it to a jar, smooth the surface, pour a little melted butter over it, and leave it in the refrigerator for at least 2 hours for the flavors to meld.
• 10
  Serve on a freshly baked baguette with cranberries. It will last in the refrigerator for a week.