“When a buck is killed, the dish served that night should be scrapple”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 4 cups beef bouillon
  • 1 cup cornmeal
  • 1 teaspoon salt
  • 1 12 lbs finely chopped deer liver
  • 12 lb finely chopped deer heart
  • 1 onion, finely chopped
  • 14 lb butter
  • 12 cup flour
  • 3 tablespoons butter

Directions

  1. Bring broth to a rapid boil and slowly add cornmeal. Stir constantly until mixture returns to a full boil. Add salt, reduce heat. Cover and cook slowly for 5 to 7 minutes.
  2. Fry chopped deer liver, heart, and onions in butter, stirring frequently, until meat is an even color (5 to 7 minutes). Stir into cornmeal, pour mixture into a shallow baking pan and chill until it becomes firm.
  3. Slice scrapple into 1/4-inch slices, roll in flour, and fry in butter until both sides are golden brown. Serves 4.

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