Serving Size : 8
3 pounds 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 pints 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.
NOTE:
This recipe was popular in the last century when people cooked full time 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.