Leave the meat.........Make sure and remove all the tendon, nerves and
large veins from the legs.....Feather the meat out and lightly tamp down
with a mallet or heavy small pan, with plastic wrap over the meat.....you
want an even layer of meat still mostly attached to the skin.....what you
want as an end product is a circle cut straight down giving you a round slice with the skin wrapped entirely around the slice, then a ring of meat about an
inch thick and then the large interior with the force or stuffing.....when you
roll the balantine you will have to overlap a little. When you tie the balantine,
do it a little loose.....snug, but not so snug you start to squeeze the force out. Bake on a rack and medium high. Your end product before cooking will
look like a big grub....... |