Ingredients

4 tablespoons butter
1/4 pound Canadian bacon, diced
1 pound chard, stems removed, leaves rinsed well and chopped
5 tablespoons minced shallots
1 tablespoon minced garlic
6 ounces Canadian goat cheese (recommended: Saputo), crumbled
Salt and freshly ground black 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
2 tablespoons Essence, recipe follows
1 tablespoon canola or vegetable oil
1/2 cup sliced shallots
1 teaspoon fresh thyme

1 cup dry red wine
2 cups chicken stock
2 teaspoons cornstarch
2 tablespoons water

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.

Ingredients

Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Directions

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.