Stuffed Leg of Venison with Shallot Pan Gravy

• 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

1. Preheat oven to 450 degrees F.
2. In a large, heavy skillet, melt 1 tablespoon of the butter over medium-high heat.
3. Add the bacon and cook, stirring until golden, about 1 minute.
4. Remove bacon from the pan with a slotted spoon.
5. Add 1 tablespoon of the butter, 2 tablespoons of the shallots and the garlic, and cook, stirring, for 30 seconds.
6. Add the chard and cook, stirring, until tender and wilted, about 3 minutes.
7. Remove from the pan and spread on a plate to cool.
8. Wipe the pan clean and melt the remaining 2 tablespoons of butter in the pan.
9. Add the remaining 3 tablespoons of shallots and cook, stirring, for 1 minute.
10. Add the mushrooms and cook, stirring, until the mushrooms are tender and have given off their liquid, about 4 minutes.
11. Remove from the pan and spread on a plate to cool.
12. In a bowl, toss together the bacon, chard and mushrooms.
13. Add the cheese and mix well.
14. Season to taste with salt and pepper.
15. Spread the meat flat on a work surface and season the inside with 1 tablespoon of the Essence.
16. Spread the chard filling along the venison, leaving 1/2-inch space along the sides.
17. Roll the meat tightly over the stuffing.
18. With butcher?s twine, tie the roll firmly every 2 inches.
19. Rub the outside of the venison roll with the oil and season with the remaining tablespoon of Essence.
20. 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.
21. Combine all ingredients thoroughly and store in an airtight jar or container.
22. Yield: about 2/3 cup
23. Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch.
24. Published by William and Morrow, 1993.

butter, bacon, chard, shallots, garlic, goat cheese, salt, mushrooms, vegetable oil, shallots, thyme, red wine, chicken stock, cornstarch, water, paprika, salt, garlic, black pepper, onion powder, cayenne pepper, dried leaf oregano, thyme

Taken from www.foodnetwork.com/recipes/emeril-lagasse/stuffed-leg-of-venison-with-shallot-pan-gravy-recipe.html (may not work)