Venison Chateaubriand - cooking recipe

Ingredients

2 lb. venison backstrap
1 stick butter
2 tsp. garlic powder
2 tsp. celery salt
16 oz. Philadelphia Cream cheese
2 tbsp. maggi or worcestershire sauce
1/4 c. dry sherry or ros wine
1 jigger of brandy

Preparation

Preheat oven to 350.
Remove all fat on venison.
Melt butter (saving 2 tbsp.) and add garlic powder and celery salt.
Put venison in oblong cake pan and pour melted seasoned butter and Maggi sauce over meat.
Bake uncovered for 30 minutes.
Turn while cooking.
While venison is baking, place reserve butter in a large skillet.
add cream cheese and mash with a spatula over medium heat for 20 minutes, or until mixture becomes a thick gravy.
Add wine and cook another 10 minutes.