Side Pannel
Venison And Pork Galantine
Venison And Pork Galantine
- Recipe Submitted by ADMIN on 09/26/2007
Category: Scottish
Ingredients List
- 3 lb Thick breast venison
- 1/2 lb Raw ham or Ayrshire bacon
- 3 Hard-boiled eggs
- 3 Cloves garlic
- 1 Sprig thyme and marjoram
- 1 lb Pork sausage-meat or minced
- -pork
- 6 Black peppercorns
- Salt and pepper to taste
- 4 pt 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.
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.
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