Scottish Venison and Pork Galantine
Ingredients
- 3 pound thick breast venison
- 1/2 pound raw ham or Ayrshire bacon
- 3 hard-boiled eggs
- 3 cloves garlic
- 1 sprig thyme and marjoram
- 1 pound pork sausage-meat or minced pork
- 6 black peppercorns
- salt and pepper to taste
- 4 pint water
Instructions
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.