Stuffed Leg of Venison with Shallot Pan Gravy (Emeril Lagasse) |
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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 6 |
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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 (recommended: saputo), crumbled |
salt and freshly ground black pepper |
8 ounces assorted canadian wild mushrooms, stems removed, wiped clean, and thinly sliced |
1 (6 to 7 pound) venison leg, boned and butterflied, fat and sinew trimmed, pounded to an even 1/2-inch thickness |
2 tablespoons essence, recipe follows |
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 |
2 1/2 tablespoons paprika |
2 tablespoons salt |
2 tablespoons garlic powder |
1 tablespoon black pepper |
1 tablespoon onion powder |
1 tablespoon cayenne pepper |
1 tablespoon dried leaf oregano |
1 tablespoon dried thyme |
Directions:
1. Preheat oven to 450 degrees F.
2. 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.
3. In a bowl, toss together the bacon, chard and mushrooms. Add the cheese and mix well. Season to taste with salt and pepper.
4. 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.
5. Place in a large roasting pan and cook for 10 minutes at 450 degrees F. Lower the heat to 350 degrees F, and cook until the roast is brown and tender, about 1 hours and 15 minutes to 1 hour and 30 minutes.
6. Essence (Emeril's Creole Seasoning):
7. Combine all ingredients thoroughly and store in an airtight jar or container.
8. Yield: about 2/3 cup
9. Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
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