Rooster Galantine

Rooster Galantine

Rooster Galantine

(adapted from Sale & Pepe magazine, Serbian issue for January/February 2011)

1 rooster, about 2 kg*
200 ml Porto
150 g prosciutto, diced
200 g cooked pork tongue, diced**
40 g blanched, peeled pistachios
150 g dry-cured pork tenderloin, diced
200 g bacon, diced
500 g mixture of pork and beef ground meat
200 g Mortadella, diced
2 carrots, diced
1 egg
1 leek, only the white part, diced
butter
clear meat stock
nutmeg
salt
pepper

*Rooster should stay in one piece, bones removed.

**After you’ve cooked the tongue, remove it’s skin.

Saute carrot and leek on some butter. Place rooster on the working surface, skin down and remove the meat, but leave a thin layer next to the skin. Dice one half of rooster meat and ground the other half. Place rooster skin, diced rooster meat, prosciutto, 100 g bacon, dry-cured pork tenderloin, tongue, pistachios, carrots and leak into large pan, pour Porto over and season with salt, pepper and nutmeg. Let it marinate for 2 hour and then strain.

Mix all the ground meats, Mortadella, remaining bacon, egg and all of the ingredients from the marinade except rooster skin. Place rooster skin on the working surface, skin down. Form a cylinder from the mixture of meats and vegetables, place it on the middle of skin and roll. Wrap in a baking paper and tie with a kitchen rope, like a bonbon. Poke a few holes in it with a skewer.

Put the roll in a large pot and fill it with stock so that it’s completely covered. Let boil and continue to cook covered, on low heat for about 2 and a half hours.

Serve cold.

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