Ingredients Jump to Instructions ↓

  1. 4 tablespoons 60ml Butter

  2. 1/4 lb 113g / 4oz Canadian bacon - diced

  3. 1 lb 454g / 16oz Chard - stems removed,

  4. Leaves rinsed well and chopped

  5. 5 tablespoons 75ml Minced shallots

  6. 1 tablespoon 15ml Minced garlic

  7. 6 oz 170g Canadian goat cheese - crumbled

  8. (recommended: Saputo)

  9. Salt - to taste

  10. Freshly-ground black pepper - to taste

  11. 8 oz 227g Assorted Canadian wild mushrooms - stems removed,

  12. Wiped clean, and thinly sliced

  13. 1 Venison leg - (6 to 7 lbs) - boned, butterflied,

  14. Fat and sinew trimmed, and pounded to

  15. An even 1/2" thickness

  16. 2 tablespoons 30ml Emeril's Essence - seeNote

  17. 1 tablespoon 15ml Canola or vegetable oil

  18. 1/2 cup 118ml Sliced shallots

  19. 1 teaspoon 5ml Fresh thyme

  20. 1 cup 237ml Dry red wine

  21. 2 cups 474ml Chicken stock

  22. 2 teaspoons 10ml Cornstarch

  23. 2 tablespoons 30ml Water

Instructions Jump to Ingredients ↑

  1. * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.

  2. Preheat oven to 450 degrees.

  3. 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.

  4. 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.

  5. In a bowl, toss together the bacon, chard and mushrooms. Add the cheese and mix well. Season to taste with salt and pepper.

  6. 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.

  7. 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.

  8. This recipe yields 6 servings.


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