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Ingredients
- 4 Tbsp. butter
- 1/4 lb Canadian bacon diced
- 1 lb chard stems removed,
- Â Â leaves rinsed well and minced
- 5 Tbsp. chopped shallots
- 1 Tbsp. chopped garlic
- 6 ounce Canadian goat cheese crumbled
- Â Â (recommended: Saputo)
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 8 ounce assorted Canadian wild mushrooms stems removed,
- Â Â wiped clean, and thinly sliced
- 1 x venison leg - (6 to 7 lbs) boned, butterflied,
- Â Â fat and sinew trimmed, and pounded to
- Â Â an even 1/2" thickness
- 2 Tbsp. Emeril's Essence see * Note
- 1 Tbsp. canola or possibly vegetable oil
- 1/2 c. sliced shallots
- 1 tsp fresh thyme
- 1 c. dry red wine
- 2 c. chicken stock
- 2 tsp cornstarch
- 2 Tbsp. water
Directions
- Preheat oven to 450 degrees.
- In a large, heavy skillet, heat 1 Tbsp. of the butter over medium-high heat. Add in the bacon and cook, stirring till golden brown, about 1 minute. Remove bacon from the pan with a slotted spoon. Add in 1 Tbsp. of the butter, 2 Tbsp. of the shallots and the garlic, and cook, stirring, for 30 seconds. Add in the chard and cook, stirring, till tender and wilted, about 3 min. Remove from the pan and spread on a plate to cold.
- Wipe the pan clean and heat the remaining 2 Tbsp. of butter in the pan. Add in the remaining 3 Tbsp. of shallots and cook, stirring, for 1 minute. Add in the mushrooms and cook, stirring, till the mushrooms are tender and have given off their liquid, about 4 min. Remove from the pan and spread on a plate to cold.
- In a bowl, toss together the bacon, chard and mushrooms. Add in 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 Tbsp. 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 Tbsp. of Essence.
- Place in a large roasting pan and cook for 10 min at 450 degrees. Lower the heat to 350 degrees, and cook till the roast is brown and tender, about 1 hrs and 15 min to 1 hour and 30 min.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 174g | |
| Recipe makes 6 servings | |
| Calories 176 | |
| Calories from Fat 101 | 57% |
| Total Fat 11.44g | 14% |
| Saturated Fat 5.48g | 22% |
| Trans Fat 0.01g | |
| Cholesterol 30mg | 10% |
| Sodium 450mg | 19% |
| Potassium 249mg | 7% |
| Total Carbs 6.11g | 2% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.26g | 0% |
| Protein 5.36g | 9% |
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