Stuffed Leg of Venison with Shallot Pan Gravy (Emeril Lagasse) Recipe
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Ingredients:
- 6 oz canadian goat cheese (recommended: saputo), crumbled
- 1 (6 to 7 lb) venison leg , boned and butterflied, fat and sinew trimmed, pounded to an even 1/2-inch thickness
Directions:
- 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.
- Essence (Emeril's Creole Seasoning):
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Yield: about 2/3 cup
- Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1052.45 Kcal (4406 kJ) | ||
| Calories from fat | 340.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 37.89g | 58% | |
|---|---|---|---|
| Cholesterol | 40.01mg | 13% | |
| Sodium | 4976.15mg | 207% | |
| Potassium | 732.98mg | 16% | |
| Total Carbs | 63.14g | 21% | |
| Sugars | 15.63g | 63% | |
| Dietary Fiber | 5.88g | 24% | |
| Protein | 112.65g | 225% | |
| Vitamin C | 26.3mg | 44% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 6.3mg | 35% | |
| Calcium | 173.7mg | 17% | |
| Amount Per 100 g | |||
| Calories | 124.92 Kcal (523 kJ) | ||
| Calories from fat | 40.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.5g | 58% | |
|---|---|---|---|
| Cholesterol | 4.75mg | 13% | |
| Sodium | 590.65mg | 207% | |
| Potassium | 87mg | 16% | |
| Total Carbs | 7.49g | 21% | |
| Sugars | 1.85g | 63% | |
| Dietary Fiber | 0.7g | 24% | |
| Protein | 13.37g | 225% | |
| Vitamin C | 3.1mg | 44% | |
| Iron | 0.7mg | 35% | |
| Calcium | 20.6mg | 17% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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