Deerhunters Scrapple
Ingredients
4 C. beef bouillon
1 C. cornmeal
1 tsp. salt
1 1/2 lb. finely chopped deer liver
1/2 lb. finely chopped deer heart
1 onion, finely chopped
1/4 lb. butter or margarine
1/2 C. flour
3 Tbsp. butter or margarine
Cooking Instructions
Bring bouillon to a rapid boil and slowly add cornmeal. Stir constantly until mixture return to a full boil. Add salt; reduce heat. Cover and cook slowly 5-7 minutes. Fry chopped liver, heart and onions in butter, stirring frequently until mixture is an even color (about 5 minutes). Stir into cornmeal mixture. Pour mixture into a shallow baking dish or pan and chill until firm. Slice scrapple into 1/4 inch slices. Roll in flour and fry in butter until both sides are golden brown. This is nice with eggs for breakfast or served with a salad for a main meal. Yields: Serves 4. *Domestic liver and heart can be substituted for the deer organs.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)