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Stuffed Leg Of Venison With Shallot Pan Gravy - Recipe Cost

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1 lb chard stems removed,
    leaves rinsed well and minced
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
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
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