Venison Chateaubriand - cooking recipe

Ingredients

2 lb. tenderloin
1 stick margarine
2 tsp. garlic powder
2 tsp. celery salt
16 oz. cream cheese
2 Tbsp. Worcestershire sauce
1/4 c. dry sherry or Rose wine

Preparation

Preheat oven to 350\u00b0.
Remove all fat on venison.
Melt butter (save 2 tablespoons) and add garlic powder and celery salt.
Put venison in oblong pan and pour melted butter, seasonings and Worcestershire sauce over meat.
Bake, uncovered, for 30 minutes. Turn while cooking.
While venison is baking, place reserved butter in large skillet.
Add cream cheese and mash with large spoon over medium heat for 20 minutes or until mixture becomes a thick gravy.
Add wine and cook another 10 minutes.
Carefully watch gravy to prevent burning!
Remove tenderloin and cut into 1/2-inch slices.
Pour juices from venison into gravy and mix. Add venison to gravy and cook 5 more minutes.