- 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
- 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
- Preheat oven to 450 degrees F.
- 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 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.
- Transfer the venison to a platter or cutting board and let rest for 15 minutes.
- Set the roasting pan over 2 burners at medium heat. Add the shallots and thyme, and cook, stirring, until the shallots are just soft, about 30 seconds. Add the wine and 1 cup of stock, and increase the heat, to simmer. Cook, stirring to scrape up any brown bits on the bottom of the pan, until reduced by half. Pour into a clean saucepan, add the remaining cup of stock and any accumulated juices from the venison platter. Bring to a boil.
- In a small bowl, mix together the cornstarch and water and add to the broth. Stir well. Simmer until thickened, about 2 minutes. Remove from the heat and season, to taste.
- Remove the butcher’s twine from the venison and discard. Carve the venison into 1/2-inch thick slices. Serve with the shallot pan gravy.
Stuffed Leg Of Venison With Shallot Pan Gravy
Herb Stuffed Roasted Chicken With Reduced Pan Gravy, And Herbed Rice Pilaf With Peas
Cinnamon Smoked Venison Medallions With Bourbon Mash Sweet Potatoes And A Caramelized Onion Gravy
Pan Fried Quail With Country Milk Gravy And Buttermilk Mashed Potatoes
Soul Roll (southern Greens-stuffed Pork Tenderloin With Red Beans And Rice And Pan Gravy)
Truffle Stuffed Chicken Legs In Puff Pastry With Candied Butternut Squash
Sausage And Rice Stuffed Chicken Legs With Apricot Glaze
Crawfish And Goat's Cheese Stuffed Leg Of Lamb With Rosemary Jus
Pan Roasted Filet Mignon Stuffed With English Stilton Served With Potato Walnut Confit And Port Wine Reduction
Homemade Andouille Stuffed, Bacon Wrapped Double Cut Pork Chops With Awesome Ham Hock Gravy