Deerhunter's Scrapple

When a buck is killed, the dish served that night should be scrapple

• Ready In: 25 mins
• Serves: 4

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

Directions

1. 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.
2. 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.
3. Slice scrapple into 1/4-inch slices, roll in flour, and fry in butter until both sides are golden brown. Serves 4.