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Stuffed Leg Of Venison With Shallot Pan Gravy


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  • 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


Servings 6


Step 1

* 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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