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Thread: Venison Scrapple

  1. #1
    Join Date
    Oct 2002
    Location
    Louisville, KY, USA.
    Posts
    1,124

    Default Venison Scrapple

    Ingredients:
    2 Med. Onions - Finely Chopped
    4 to 10 Cloves of Fresh Garlic - Minced (depends on how much you like garlic)
    1 tbs Freshly groung black pepper (more or less, probably more)
    4 Cups Water
    4 Cups Corn Meal (I Used White)
    8 Beef Bullion Cubes
    Lawrys Seasoned Salt (To Taste)
    Sage, Tyme, Rosemary (Ground) to taste

    Cook down about a 3 - 5 pound venison roast in 8 cups of water with the 8 Bullion Cubes, spices and the onions.

    After it is falling apart, remove from the water wnd chop/shred finely.

    Strain the remaining broth to remove the gristle / funk and return to the cleaned pot.

    Add the meat

    Add the extra 4 cups of water

    Bring to boil

    Add all seasonings

    add the 4 cups of corn meal and stir until thick.

    Dump into pans, cover and refrigerate overnight.

    Remove from pans and seperate into 1-2 pound freezeable blocks, vaccume seal or wrap and freeze.

    To cook...

    Slice thawed scrapple like you would sausage and skillet fry in butter or shortning until crispy brown on each side. Serve with a few eggs over easy for breakfast....

    This is a concoction that I just came up with based on a Pork scrapple recipe.
    It is against my nature to follow any recipe to a tee so the seasoning is what I thought would be good...... Use your imagination..... Nice alternative to sausage....

    Enjoy

  2. #2
    Join Date
    Sep 2004
    Location
    Allons, Tennessee
    Posts
    443

    Thumbs up

    Sounds good, I will have to try it...

    Thanks for sharing..........
    2013 Oneida Kestrel .........67lbs/28"DL
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  3. #3
    Join Date
    Dec 2003
    Location
    Ky..
    Posts
    710

    Default

    Thanks. sounds good. will try this week.

  4. #4
    Join Date
    Jan 2004
    Location
    South Louisiana elev- 3/16"
    Posts
    570

    Default

    Interesting and sounds good." Scrapple", is that a regional dish? Have you ever fixed this using a browned seasoned flour(Roux) and is the corn meal browned ??
    Sounds like this would be great as a stand-a-lone dish. Put Scrapple over a bed of rice with the gravy and get some french bread to soakup any missed gravy ???--and 'dare yew geaux.... Thanks for offering the recipe!!!!
    It's not how you make the trip but how you make the journey.

  5. #5
    Join Date
    Nov 2005
    Posts
    646

    Default

    This sounds great thanks.

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