Game Galantine


Game Galantine (1 galantine):

  • 1 x Black prestige chicken
  • 1 x venison fillet
  • 1 x duck breast
  • 2 x mallard breasts
  • 100g foie gras
  • 100g venison mince
  • 50g chicken mousse

Pickled Walnut Ketchup:

  • 4 jars pickled walnuts
  • 100g glucose
  • 100g water
  • 50g sherry vinegar
  • 2g xanthan gum

Salt Baked Celeriac:

  • Celeriac

Pickled Pear:

  • Pear


  • Salsify


  • 50g fresh yeast
  • 200ml milk
  • 50g sugar
  • 100g strong flour
  • 1kg strong flour
  • 50g sugar
  • 30g maldon
  • 8 rich yolk eggs
  • 200g softened butter


Game Galantine:

Bone out the chicken for galantine as shown. Reserve the skin and meat separately.
Halve the venison fillet, remove game birds from the bone and split the breast into strips making sure the chicken breasts are cut slightly smaller to ensure they cook the same as the game.
Robot coupe the chicken mousse with the venison mince. Lay out all the game birds into a rectangle strip 10’’ by 7’’.
Make sure they are all the same thickness in height by patting them down. Season well with maldon/black pepper/espelette and madeira.
Pipe small areas of venison/chicken mousse. Dot the mix with nice sizeable pieces of foie gras. Boudin the entire mix very tightly.
Allow to cool until firm for 30 minutes. Remove any 6/10 parts from the chicken skin… blood/veins/excess fat. Lay the chicken skin out on clingfilm and spread widely.
Lay the meat boudin on top and encase the skin around the meat. Cover all of the meat by trimming the skin to fit. Ice until firm.
Encase the boudin in muslin, not too many layers. Tie the boudin with string but not too tightly. Looking for it to be tight but not constricting.
Poach in slightly seasoned 50/50 chicken stock, temp around 80c. Allow the boudin to reach 52c before removing from the bath and taking to a further to 58c.
Ice if needed, then hang to dry overnight. Room temp up and reroll. Tightly boudin in clingfilm.

Pickled Walnut Ketchup:

Reduce the 4 jars of pickled walnuts until all the juice has reduced around the walnut. Blend on 100c for 5/6 minutes with everything else. Pass, correct acidity and seasoning.

Salt Baked Celeriac:

Cover a washed celeriac in salt bake, bake at 220c for 20 minutes and 180c for 10. Allow to cool, trim and dice. 1 inch by 1 inch.

Pickled Pear

Peel the pear, Parisienne scoop using the large apple tatin scoop, and the medium scoop. 2 small 1 large per portion. Compress in cold non sexy pickle.


Wash, scrub and peel the salsify. Store in ascorbic water. Bag up with seasoned milk. Cook until just soft.


Egg wash: 3 vip yolks, 1 pinch table salt, 1 pinch sugar, 50ml milk. Wanting loose egg wash.
Mix yeast with sugar and warm milk, whisk in flour, leave to double somewhere warm, clingfilmed.
Combine everything and mix on speed 1 for 10 minutes making sure it’s all combined, turn up to speed 2 for 5/6 minutes to develop the gluten. Grease spray larder drawer inserts and then flour the tins.
Prove dough in a bowl until double in size, clingfilm tightly. Knock back, Shape and stretch the dough to fit the bottom of the tin.
Egg wash, clingfilm with greased cling film, allow to prove somewhere warm until doubled in size. Bake at 180*c for 30 minutes, remove from tin as soon as out of oven.

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