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Post by Smoke on Nov 6, 2013 14:00:42 GMT -6
10 C bone broth ( I boil bones Deer shoulders with shins) about 24 hours salt & pepper ( fine to use pork shoulder) 10 C cooked meat 3C cornmeal 4C Buckwheat flour 2.1 Tlbs salt 1-2 Tlbs pepper ( depends on how much you kike pepper 3Tlbs sage 2 Tlbs onion powder 2 sauted chopped onions 1/2 lb bacon
Cook bones meat 24 hrs, strain out
Use a heavy pot cast works well.
heat up 10 C broth add in spices & Bacon cook for 10-15 min add in cornmeal & buckwheat slowly, stirring all the time when thick add in meat & onions at this point I cover it and put it into a 250 degree oven for about an hour..stirring occasionally.
pull out and pack into bread pan or similar plastic container fridge overnight.
I cut into slabs and wrap in plastic wrap then freeze.
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Post by fish on Nov 6, 2013 14:59:09 GMT -6
that's pretty fancy scrapple, by my lights.
every recipe i have ever read for scrapple uses pork scraps, and i mean the stuff just before the oink.
yours sounds like something i'd get in a fine dining restaurant.
boy, it sounds good.
have you ever roasted the venison bones before you make the broth ?
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Post by Smoke on Nov 6, 2013 16:19:22 GMT -6
Thx..it's a good 2-3 day affair to get it right.
Yes I forgot to put that in..I salt & pepper them and roast @ 400 for about an hour to hour and a half..add water to the pan to get all the good brown bits.
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