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Stuffed Leg Of Venison With Shallot Pan Gravy - Recipe Cost

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1 lb chard stems removed,

Â Â leaves rinsed well and minced

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

Ingredients	Per Serving Qty	Common Price	Price per Serving
4 Tbsp. butter	2 teaspoons	$3.99 per 16 ounces	$0.08
1/4 lb Canadian bacon diced	2/3 oz	$4.99 per 6 ounces	$0.55
5 Tbsp. chopped shallots	2 1/2 teaspoons	$3.99 per pound	$0.07
1 Tbsp. chopped garlic	1/2 teaspoon	$4.00 per pound	$0.01
1 Tbsp. canola or possibly vegetable oil	1/2 teaspoon	$4.49 per 40 fluid ounces	$0.01
1/2 c. sliced shallots	1 tablespoon	$3.99 per pound	$0.12
1 tsp fresh thyme	1/6 teaspoon	$1.99 per cup	$0.01
1 c. dry red wine	2 tablespoons	$0.35 per fluid ounce	$0.47
2 c. chicken stock	1/3 cup	$0.99 per 14 1/2 ounces	$0.19
2 tsp cornstarch	1/3 teaspoon	$2.89 per 16 ounces	$0.01
2 Tbsp. water	1 teaspoon	n/a
Total per Serving			$1.52
Total Recipe			$9.12