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Scottish Venison and Pork Galantine
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.
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Venison Galantine