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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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When a buck is killed, the dish served that night should be scrapple Ingredients:
4 cups beef bouillon |
1 cup cornmeal |
1 teaspoon salt |
1 1/2 lbs finely chopped deer liver |
1/2 lb finely chopped deer heart |
1 onion, finely chopped |
1/4 lb butter |
1/2 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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