Venison Scrapple

We finished processisng our second deer of the season, therefore a venison recipe.

When one thinks of scrapple one usually thinks of heart, liver and other less desirable cuts of meat as the main ingredients. It doesn’t have to be that way. Here is a recipe for scrapple using ground venison and ground pork from my Grandmother’s recipe collection.

2 c ground venison
2 c ground pork
3 c meat broth
1 c corn-meal
2 tsp salt
1/4 tsp pepper
1-1/2 tsp sage
Cayenne pepper

Combine the venison, pork and broth. Heat to boiling. Add seasonings. Slowly sift in corn-meal, stirring constantly. Cook for 30 minutes. Add a few grains of cayenne pepper. Pour into mold. Chill until firm. Cut in thin slices and fry until well browned.

Keep your fork

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