Scrapple & Home Fries (Bear Style)

[Bearcarver]

Scrapple & Home Fries (Bear Style)

We decided to hit "Delete" on our last pack of Venison Scrapple in the freezer.

This time we're doing the things we normally make together for a good Scrapple & Home Fries Feast.

The Pictures & their Captions pretty much cover everything, but ask any questions you want.


Enjoy,
Bear



Start by Baking Potatoes:




Remove Skin from Taters-----Nice chunk of Scrapple from freezer:




Here's a closer look at the chunk of Scrapple:




Slice up the Taters into the Frying pan, with Butter:




Home Fries are ready:




Start slicing & frying Scrapple. Ended up with 18 slices like this :




Keep frying Scrapple-----Aiming for dark & crispy on outside:



Bear's First helping plated:

[Fishawn]

Have yet to try Scrapple, but sure would like a plate, Bear style

[dsgarner06]

I'm with Fish... haven't tried scrapple, but you could send me a plate and I would !

[BIGGLOPEZ]

Looks good... never had it but would try it...

[barkonbutts]

Bear is at it again.. Very nice.

[SmokinOutBack]

Looks great, except I'll scrap the beans and have 2-3 fried eggs with rye toast on the side please.

Nice plate John.

[Analog Girl]

Ok, please forgive my ignorance, but I just gotta' ask. What the hey is scrapple? Or do I want to know?

[Bearcarver]

Ok, please forgive my ignorance, but I just gotta' ask. What the hey is scrapple? Or do I want to know?

Great Stuff----All kinds of recipes!!

NOTE: WE don't use lard---We add a percentage of Pork instead.

Taken from The American Rifleman magazine:

Best known in the mid-Atlantic states (and unheard of in some areas), scrapple is a simple and tasty meal that's typically served for breakfast.
How could it be better? Try making it out of venison. Here, from the pages of the NRA Members' Wild-Game Cookbook, is scrapple venison. Try it out with any wild-game you may have hanging around the freezer and you won't be disappointed.

To buy your very own copy of the cookbook, visit the NRA Program Materials Center.
Venison Scrapple
Following recipe taken directly from the NRA Members' Wild-Game Cookbook, Second Edition
Ingredients:
• 16 cups cooked and chopped venison
• 8 cups venison broth
• 1 cup lard
• 4 cups corn flour or corn meal
• 1 cup buckwheat or rye flour
• 1 cup rolled oats
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon jalapeno juice (to taste)
• 1 dash Wrights Liquid Smoke
• 1 sprinkle Morton's sausage and meatloaf seasoning
All quantities are in proportion so it can be multiplied or divided, depending upon the amount of available meat.
Trim fat from venison trimmings, place them in a pot, cover with water and cook until meat separates from the bones (about 30 minutes in a pressure cooker). Save broth. Separate meat from bones and chop in a food processor. Meanwhile, to two cups broth, add corn meal, rolled oats and buckwheat flour. Mix thoroughly so there are no lumps. Bring meat in remaining broth to a boil. Add lard, cereal and broth mixture and cook until it has the consistency of thick mush. Stir in salt, pepper and spices (jalapeno juice is brine from preserved jalapeno peppers and a little goes a long way). Remove from heat and pour into muffin tins using cupcake liners.
The finished product can be stored frozen for six months or so. Properly made, venison scrapple can be thawed and sliced easily for frying with little crumbling.



Bear

[Bearcarver]

Looks great, except I'll scrap the beans and have 2-3 fried eggs with rye toast on the side please.

Nice plate John.

Thanks Jim!!
That was the next morning:
There were 4 slices left, so we each had 2 Eggs & 2 slices of Scrapple for Breakfast.


Bear

[HawgHeaven]

Dang brutha, I'm close enough to show up fer breakfast... Just sayin... That's really purty John!

[Analog Girl]

Cool! Thanks for the answer. I wasn't sure if it was like a liver pate or a venison lips, spare parts sort of thing, or what. . I actually think I could eat that.

[Bearcarver]

Cool! Thanks for the answer. I wasn't sure if it was like a liver pate or a venison lips, spare parts sort of thing, or what. . I actually think I could eat that.

Around here it's a regular ritual. Bunches of Hunters get together, and chip in parts of their Deer. Then that Winter they get together & throw it in a huge Pot, and boil it, taking turn stirring it. Then when it's ready they pour it in plastic containers they each brought along, and take it home with them. I haven't been in one for a lot of years, and all I can remember is that I didn't go home thirsty that day.


Bear

[Analog Girl]

Ok, drunk hunters, pitching in parts, stirring a pot. Could be lips and spare parts that I don't want to know about! All hail to hunting rituals though.

[Bearcarver]

Have yet to try Scrapple, but sure would like a plate, Bear style

Thank Yo Scott !!

Bear

I'm with Fish... haven't tried scrapple, but you could send me a plate and I would !

Thanks Deano!!

Bear

[Meat Hunter]

Wife brought home some PA scrapple a couple years back. Good stuff. Was out in the freezer a while back, thinking of what to do with some misc. packs of chunked up venny. This recipe sounds like a good idea.

Thanks Bear.