Stuffed Leg Of Venison With Shallot Pan Gravy Recipe

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Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)
CAL
864
FAT
110%
CHOL
67%
SOD
187%

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Ingredients for 6 servings

2 1/2 tablespoons paprika

1 pound chard, stems removed, leaves rinsed well and chopped

1 tablespoon dried leaf oregano

1 teaspoon fresh thyme

Salt and freshly ground black pepper

1 tablespoon dried thyme

2 tablespoons Essence, recipe follows

1 tablespoon cayenne 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

1 tablespoon minced garlic

4 tablespoons butter

1 tablespoon canola or vegetable oil

1 cup dry red wine

1/2 cup sliced shallots

2 teaspoons cornstarch

1/4 pound Canadian bacon, diced

1 tablespoon black pepper

2 tablespoons garlic powder

6 ounces Canadian goat cheese (recommended: Saputo), crumbled

2 tablespoons salt

2 cups chicken stock

1 tablespoon onion powder

5 tablespoons minced shallots

2 tablespoons water

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