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Receta Stuffed Leg Of Venison With Shallot Pan Gravy
by Global Cookbook

Stuffed Leg Of Venison With Shallot Pan Gravy
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Ingredientes

  • 4 Tbsp. butter
  • 1/4 lb Canadian bacon diced
  • 1 lb chard stems removed,
  •     leaves rinsed well and minced
  • 5 Tbsp. chopped shallots
  • 1 Tbsp. chopped garlic
  • 6 ounce Canadian goat cheese crumbled
  •     (recommended: Saputo)
  •     Salt to taste
  •     Freshly-grnd black pepper to taste
  • 8 ounce assorted Canadian wild mushrooms stems removed,
  •     wiped clean, and thinly sliced
  • 1 x venison leg - (6 to 7 lbs) boned, butterflied,
  •     fat and sinew trimmed, and pounded to
  •     an even 1/2" thickness
  • 2 Tbsp. Emeril's Essence see * Note
  • 1 Tbsp. canola or possibly vegetable oil
  • 1/2 c. sliced shallots
  • 1 tsp fresh thyme
  • 1 c. dry red wine
  • 2 c. chicken stock
  • 2 tsp cornstarch
  • 2 Tbsp. water

Direcciones

  1. Preheat oven to 450 degrees.
  2. In a large, heavy skillet, heat 1 Tbsp. of the butter over medium-high heat. Add in the bacon and cook, stirring till golden brown, about 1 minute. Remove bacon from the pan with a slotted spoon. Add in 1 Tbsp. of the butter, 2 Tbsp. of the shallots and the garlic, and cook, stirring, for 30 seconds. Add in the chard and cook, stirring, till tender and wilted, about 3 min. Remove from the pan and spread on a plate to cold.
  3. Wipe the pan clean and heat the remaining 2 Tbsp. of butter in the pan. Add in the remaining 3 Tbsp. of shallots and cook, stirring, for 1 minute. Add in the mushrooms and cook, stirring, till the mushrooms are tender and have given off their liquid, about 4 min. Remove from the pan and spread on a plate to cold.
  4. In a bowl, toss together the bacon, chard and mushrooms. Add in the cheese and mix well. Season to taste with salt and pepper.
  5. Spread the meat flat on a work surface and season the inside with 1 Tbsp. 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 Tbsp. of Essence.
  6. Place in a large roasting pan and cook for 10 min at 450 degrees. Lower the heat to 350 degrees, and cook till the roast is brown and tender, about 1 hrs and 15 min to 1 hour and 30 min.
  7. This recipe yields 6 servings.