Stuffed Leg Of Venison With Shallot Pan Gravy

Stuffed Leg Of Venison With Shallot Pan Gravy
Stuffed Leg Of Venison With Shallot Pan Gravy

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 4

    tablespoons butter

  • 1/4

    pound Canadian bacon diced

  • 1

    pound chard stems removed, leaves rinsed well and chopped

  • 5

    tablespoons minced shallots

  • 1

    tablespoon minced garlic

  • 6

    ounces Canadian goat cheese crumbled (recommended: Saputo)

  • Salt to taste

  • Freshly-ground black pepper to taste

  • 8

    ounces assorted Canadian wild mushrooms stems removed, wiped clean, and thinly sliced

  • 1

    venison leg - (6 to 7 lbs) boned, butterflied, fat and sinew trimmed, and pounded to

  • an even 1/2" thickness

  • 2

    tablespoons Emeril's Essence see * Note

  • 1

    tablespoon canola or vegetable oil

  • 1/2

    cup sliced shallots

  • 1

    teaspoon fresh thyme

  • 1

    cup dry red wine

  • 2

    cups chicken stock

  • 2

    teaspoons cornstarch

  • 2

    tablespoons water

Directions

* Note: See the "Bayou Blast - { Creole Seasoning}" recipe which is included in this collection. Preheat oven to 450 degrees. In a large, heavy skillet, melt 1 tablespoon of the butter over medium-high heat. Add the bacon and cook, stirring until golden, about 1 minute. Remove bacon from the pan with a slotted spoon. Add 1 tablespoon of the butter, 2 tablespoons of the shallots and the garlic, and cook, stirring, for 30 seconds. Add the chard and cook, stirring, until tender and wilted, about 3 minutes. Remove from the pan and spread on a plate to cool. Wipe the pan clean and melt the remaining 2 tablespoons of butter in the pan. Add the remaining 3 tablespoons of shallots and cook, stirring, for 1 minute. Add the mushrooms and cook, stirring, until the mushrooms are tender and have given off their liquid, about 4 minutes. Remove from the pan and spread on a plate to cool. In a bowl, toss together the bacon, chard and mushrooms. Add the cheese and mix well. Season to taste with salt and pepper. Spread the meat flat on a work surface and season the inside with 1 tablespoon of the Essence. Spread the chard filling along the venison, leaving 1/2-inch space along the sides. Roll the meat tightly over the stuffing. With butcher's twine, tie the roll firmly every 2 inches. Rub the outside of the venison roll with the oil and season with the remaining tablespoon of Essence. Place in a large roasting pan and cook for 10 minutes at 450 degrees. Lower the heat to 350 degrees, and cook until the roast is brown and tender, about 1 hours and 15 minutes to 1 hour and 30 minutes. This recipe yields 6 servings.

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