• Prep Time:
  • Cooking Time:
  • Serves: 8 servings

Venison And Pork Galantine

  • Recipe Submitted by on

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


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.

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?