Stuffed Leg of Venison with Shallot Pan Gravy

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   ["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.", "Combine all ingredients thoroughly and store in an airtight jar or container.", "Yield: about 2/3 cup", "Recipe from ""New New Orleans Cooking"

* Per serving · 4 servings · Values may vary.