Best Deerhunters Scrapple Recipes

DEERHUNTER'S SCRAPPLE

Deerhunter's Scrapple image

Make and share this Deerhunter's Scrapple recipe from Food.com.

Provided by Back40BBQ

Categories One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

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

Steps:

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.
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.
Slice scrapple into 1/4-inch slices, roll in flour, and fry in butter until both sides are golden brown. Serves 4.

AMISH APPLE SCRAPPLE

Amish Apple Scrapple image

The aroma of this when it's cooking at breakfast time takes me back to my days growing up in Pennsylvania. The recipe was a favorite at home and at church breakfasts. -Marion Lowery, Medford, Oregon

Provided by Taste of Home

Categories Breakfast Brunch

Time 1h30m

Yield 8 servings.

Number Of Ingredients 12

Ingredients

3/4 pound bulk pork sausage
1/2 cup finely chopped onion
4 tablespoons butter, divided
1/2 cup diced apple, unpeeled
3/4 teaspoon dried thyme
1/2 teaspoon ground sage
1/4 teaspoon pepper
3 cups water, divided
3/4 cup cornmeal
1 teaspoon salt
2 tablespoons all-purpose flour
Maple syrup

Steps:

In a large skillet, cook sausage and onion over medium-high heat until sausage is no longer pink and onion is tender. Remove from skillet; set aside., Discard all but 2 tablespoons drippings. Add 2 tablespoons butter, apple, thyme, sage and pepper to drippings; cook over low heat until apple is tender, about 5 minutes. Remove from heat; stir in sausage mixture. Set aside., In a large heavy saucepan, bring 2 cups water to a boil. Combine cornmeal, salt and remaining water; slowly pour into boiling water, stirring constantly. Return to a boil. Reduce heat; simmer, covered, for 1 hour, stirring occasionally. Stir in sausage mixture. Pour into a greased 8x4-in. loaf pan. Refrigerate, covered, for 8 hours or overnight., Slice 1/2 in. thick. Sprinkle flour over both sides of each slice. In a large skillet, heat remaining butter over medium heat. Add slices; cook until both sides are browned. Serve with syrup.

Nutrition Facts : Calories 251 calories, Fat 18g fat (7g saturated fat), Cholesterol 44mg cholesterol, Sodium 667mg sodium, Carbohydrate 16g carbohydrate (1g sugars, Fiber 1g fiber), Protein 7g protein.