Speckle Belly Galentine

[saute86]

Cooked a Speck Galentine last night. I first plucked the goose. Next I deboned it leaving the skin and meat intact. I next cut the breast in half lengthwise and put the extra meat where the thigh meat is. I made a garlic venison sausage and jalapeno cornbread stuffing. I put in a food processor and pureed fine with 2 eggs. I stuffed the bird and wrapped it in Wrights hickory smoked bacon. I then cooked it in a masterbuild oilless turkey fryer with hickory chips for one hour on medium high. Served it with Old Glory mustard greens. Next time I cook this I am going to serve it with a port demi glace. Talk about good eating.

[meaux fishing]

Man I bet that was good... I made a chicken galantine a few times and it was good

[Bluechip]

Looks delicious... And I'm sure it was.

[redaddiction]

Cudos to the chef!!

[Micah]

Bet that was awesome!!!

[ScubaLatt]

hell, Don, my phone never rang. It must be off the hook! By the way, when you taking me to your deer lease to look at it and hunt?

[Country Boy]

Looks nice, bet I tasted nice too!

[saute86]

Originally Posted by ScubaLatt

hell, Don, my phone never rang. It must be off the hook! By the way, when you taking me to your deer lease to look at it and hunt?

I am going saturday after work and hunting sunday and monday.

[swamp snorkler]

Man that looks good...... I need to learn how to debone poultry.

[DUCKGOGETTER]

Wow is all i can say

[SaltERedneck]

Originally Posted by swamp snorkler

Man that looks good...... I need to learn how to debone poultry.

this x 1000

[Matt G]

Holy crap...... I have a spare room if you want to move in and do the cooking!!

[Gerenemo]

WOW!!!

[GIBob]

Very nice, I will have to give one a try, thanks.

[swamp snorkler]

Originally Posted by SaltERedneck

this x 1000

My buddy hit the wednesday meat special at Restaurant Depot today..... He bought a case of chickens and after all was said and done he paid $2.75 a piece. he told me to come get a few today, I might have to practice.

[honkypig]

damn that looks good

[saute86]

Originally Posted by swamp snorkler

Man that looks good...... I need to learn how to debone poultry.

First you lay the bird breast side down. Use a boning or fillet knife. Cut a slit down the back bone. Then skin the bird halfway down both sides till you get to the breast and thigh meat. Using the knife at an angle towards the bone the same as removing a backstrap from a deer. Cut thight to socket and then pop the joint loose. Use knife to separte ball and socket. Cut breast by following rib cage. Stop at breast blade. Repeat for both sides. You have to be careful on this last step. Continue to the end of blade bone. Becareful not to cut skin. Do one side then next. When finished you will have the skin with all meat still attached. Next remove thigh, leg, and wing bones. When done properly the meat will be connected to the skin. I then cut the breast in half because it is too thick to stuff the bird. I put the extra half along the sides next to the thigh meat to fill in. Fowl doesnt have alot of thigh meat. In a true galentine you would make a force meat or sausage type stuffing from the goose meat and have just the skin layed out like a cape to wrap and not use bacon. The stuffing was simple. I took some deer garlic sausage and pureed it in a food processor. I then took jalapeno cornbread of equal volume and pureed it with the sausage. The mixture was dry so I added 2 eggs and blended till smooth. The eggs work as a binding agent like for meat loaf.The rest you can figure out by my pics.

[ScubaLatt]

Originally Posted by saute86

I am going saturday after work and hunting sunday and monday.

Is this an invite?