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.

NOTES :
This recipe was popular in the last century when people cooked fulltime 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.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.