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Venison And Pork Galantine
Yields: 8 serving(s) - Preparation Time: 15 minutes
Ingredients
- 3 pound(s) thick breast venison
- 1/2 pound(s) raw ham or ayrshire bacon
- 3 hard-boiled eggs
- 3 cloves garlic
- 1 sprig thyme and marjoram
- 1 pound(s) pork sausage-meat or minced pork
- 6 black peppercorns
- Salt and pepper to taste
- 4 pint(s) water
Directions
- Bone venison, cut away any gristle.
- Cube ham, mix with sausage-meat, or minced pork, and garlic.
- Boil venison bones with water, salt and herbs.
- Spread half sausage-meat over venison.
- Spread eggs cut in half on top of venison.
- Spread rest of sausage-meat on top of eggs.
Season Well.
- Roll up carefully, put in a large floured cloth, tying ends securely.
- Place in venison bone stock, cover, simmer gently for 4 hours.
- Leave to cool in water.
- When cold remove from stock.
- Take off cloth, place galantine in dish which just fits it.
- Cover with foil, put a weight on top, chill over-night.
- Serve cold, cut into slices.
- Notes: this recipe was popular in the last century when people cooked fulltime in their kitchens, but with a little planning can be cooked on one evening and served the next.
- It can also be used for chopped hare with pork belly, or with flank of beef.
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