Stuffed Leg Of Venison With Shallot Pan Gravy Recipe - Cooking Index
4 tablespoons | 60ml | Butter |
1/4 lb | 113g / 4oz | Canadian bacon - diced |
1 lb | 454g / 16oz | Chard - stems removed, |
Leaves rinsed well and chopped | ||
5 tablespoons | 75ml | Minced shallots |
1 tablespoon | 15ml | Minced garlic |
6 oz | 170g | Canadian goat cheese - crumbled |
= (recommended: Saputo) | ||
Salt - to taste | ||
Freshly-ground black pepper - to taste | ||
8 oz | 227g | 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 | 30ml | Emeril's Essence - see * Note |
1 tablespoon | 15ml | Canola or vegetable oil |
1/2 cup | 118ml | Sliced shallots |
1 teaspoon | 5ml | Fresh thyme |
1 cup | 237ml | Dry red wine |
2 cups | 474ml | Chicken stock |
2 teaspoons | 10ml | Cornstarch |
2 tablespoons | 30ml | Water |
* Note: See the "Bayou Blast - {Emeril's 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.
Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1E24) - from the TV FOOD - NETWORK
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