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Stuffed Leg Of Venison With Shallot Pan Gravy

Courses: Main Course
Serves: 6 people

Recipe Ingredients

4 tablespoons 60mlButter
1/4 lb 113g / 4ozCanadian bacon - diced
1 lb 454g / 16ozChard - stems removed,
  Leaves rinsed well and chopped
5 tablespoons 75mlMinced shallots
1 tablespoon 15mlMinced garlic
6 oz 170gCanadian goat cheese - crumbled
  = (recommended: Saputo)
  Salt - to taste
  Freshly-ground black pepper - to taste
8 oz 227gAssorted 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 30mlEmeril's Essence - see * Note
1 tablespoon 15mlCanola or vegetable oil
1/2 cup 118mlSliced shallots
1 teaspoon 5mlFresh thyme
1 cup 237mlDry red wine
2 cups 474mlChicken stock
2 teaspoons 10mlCornstarch
2 tablespoons 30mlWater

Recipe Instructions

* 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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