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From the Cookbook: Venison Scrapple

From the Cookbook: Venison Scrapple

Best known in the mid-Atlantic states (and unheard of in some areas), scrapple is a simple and tasty meal that's typically served for breakfast.

How could it be better? Try making it out of venison. Here, from the pages of the NRA Members' Wild-Game Cookbook, is scrapple venison. Try it out with any wild-game you may have hanging around the freezer and you won't be disappointed.

To buy your very own copy of the cookbook, visit the NRA Program Materials Center.

Venison Scrapple
Following recipe taken directly from the NRA Members' Wild-Game Cookbook, Second Edition

• 16 cups cooked and chopped venison
• 8 cups venison broth
• 1 cup lard
• 4 cups corn flour or corn meal
• 1 cup buckwheat or rye flour
• 1 cup rolled oats
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon jalapeno juice (to taste)
• 1 dash Wrights Liquid Smoke
• 1 sprinkle Morton's sausage and meatloaf seasoning

All quantities are in proportion so it can be multiplied or divided, depending upon the amount of available meat.

Trim fat from venison trimmings, place them in a pot, cover with water and cook until meat separates from the bones (about 30 minutes in a pressure cooker). Save broth. Separate meat from bones and chop in a food processor. Meanwhile, to two cups broth, add corn meal, rolled oats and buckwheat flour. Mix thoroughly so there are no lumps. Bring meat in remaining broth to a boil. Add lard, cereal and broth mixture and cook until it has the consistency of thick mush. Stir in salt, pepper and spices (jalapeno juice is brine from preserved jalapeno peppers and a little goes a long way). Remove from heat and pour into muffin tins using cupcake liners.

The finished product can be stored frozen for six months or so. Properly made, venison scrapple can be thawed and sliced easily for frying with little crumbling.

Originally Submitted By:
H.E. Cottrell
Las Cruces, N.M.

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