Venison Scrapple Post on Trapping Forum

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Venison Scrapple Post on Trapping Forum Jan 30, 2019 09:16 ET Original: Venison Scrapple Post on Trapping Forum [Reprinted from original] Below is the text. Click on the link for an Excellent picture-tutorial. This is a post I made two years ago but it was lost during the trimmings and last upgrade. Some members had ask me to redo it so, back by popular demand... How I make venison scrapple: I start with the bones left from butchering. I like to cook the bones from two deer at a time although only the bones from one deer is shown in this picture. I purposely leave most of the meat on the ribs. It's kinda of a pain to get off for what you get and it's a nice addition to the scrapple pot. The bones of two deer in my 32 gallon scrapple pot. I save the hearts and liver's from the season's harvests and throw them in the scapple pot too. The relaxing part; waiting for the meat to cook off the bones. It takes three to five hours once you get a good rolling boil going. Venison that has been cooked of the bones in the pan, clean bones in the bucket and the broth from cooking in the scrapple pot. Got about twenty pounds of venison off the bones of two deer including hearts and livers. Any remaining small bones and gristle are separated from the meat before grinding. The venison is ground. Coriander, salt and black pepper are mixed in. Next day, the juice left from cooking the meat off the bones the day before is put back into the pot. Salt, black pepper and coriander are added to the juice as it heats. My daughter and granddaughter are the assistant chefs today. When the juice starts to boil the meat is added back in. After the meat and juice return to a boil a mixture of dark buckwheat flour and roasted corn meal are stirred in. It has to be stirred constantly now to avoid burning and ruining the whole batch. When it's thick enough the kettle comes off the fire. Brittany stirred so hard and fast she broke a paddle! Ladling the warm scrapple into pans. Scraping the last bits of scrapple out of the pan and eating them. The first time I helped an old Dutchmen make scrapple they did this. Only they used one spoon and it was passed to everyone who helped that day. Each person would scrape a spoonful out of the pot, eat it and pass it on to the next person. I guess it's some sort of weird tradition. I thought it was pretty gross but I went along (when in Rome). In my version of the tradition we use our own spoons. The scrapple is allowed to cool. After it is set I score a line across each pan so it can be separated into halves after freezing. The scrapple pot cleaned, oiled and ready to be stored until next scrapple season. The scrapple was frozen overnight and removed from the pans. Each loaf was broke in half (on the score lines) and vacuum sealed. There are about 57 lbs. in there, enough to last a year.

Venison Scrapple Post on Trapping Forum Jan 30, 2019 09:16 ET Original: Venison Scrapple Post on Trapping Forum [Reprinted from original] Below is the text. Click on the link for an Excellent picture-tutorial. This is a post I made two years ago but it was lost during the trimmings and last upgrade. Some members had ask me to redo it so, back by popular demand... How I make venison scrapple: I start with the bones left from butchering. I like to cook the bones from two deer at a time although only the bones from one deer is shown in this picture. I purposely leave most of the meat on the ribs. It's kinda of a pain to get off for what you get and it's a nice addition to the scrapple pot. The bones of two deer in my 32 gallon scrapple pot. I save the hearts and liver's from the season's harvests and throw them in the scapple pot too. The relaxing part; waiting for the meat to cook off the bones. It takes three to five hours once you get a good rolling boil going. Venison that has been cooked of the bones in the pan, clean bones in the bucket and the broth from cooking in the scrapple pot. Got about twenty pounds of venison off the bones of two deer including hearts and livers. Any remaining small bones and gristle are separated from the meat before grinding. The venison is ground. Coriander, salt and black pepper are mixed in. Next day, the juice left from cooking the meat off the bones the day before is put back into the pot. Salt, black pepper and coriander are added to the juice as it heats. My daughter and granddaughter are the assistant chefs today. When the juice starts to boil the meat is added back in. After the meat and juice return to a boil a mixture of dark buckwheat flour and roasted corn meal are stirred in. It has to be stirred constantly now to avoid burning and ruining the whole batch. When it's thick enough the kettle comes off the fire. Brittany stirred so hard and fast she broke a paddle! Ladling the warm scrapple into pans. Scraping the last bits of scrapple out of the pan and eating them. The first time I helped an old Dutchmen make scrapple they did this. Only they used one spoon and it was passed to everyone who helped that day. Each person would scrape a spoonful out of the pot, eat it and pass it on to the next person. I guess it's some sort of weird tradition. I thought it was pretty gross but I went along (when in Rome). In my version of the tradition we use our own spoons. The scrapple is allowed to cool. After it is set I score a line across each pan so it can be separated into halves after freezing. The scrapple pot cleaned, oiled and ready to be stored until next scrapple season. The scrapple was frozen overnight and removed from the pans. Each loaf was broke in half (on the score lines) and vacuum sealed. There are about 57 lbs. in there, enough to last a year.