Today, if you offer someone a little hunk of meat pudding you are more likely to be given a restraining order than a “thank you.” However, this meat pudding from Pennsylvania and the mid-Atlantic states should be made by hunters at least once in their lives. It’s mostly a breakfast dish–think maltomeal pancake with a crispy outside and creamy inside with bits of meat–and makes an excellent vessel for your favorite jam, preserves, or syrup.
I’m fond of old recipes and this meat pudding is a close relative to the Irish white and black puddings, the Scottish Haggis, and German panhas. It is definitely a working man’s recipe intended to make the best use of the entire animal and packing a days worth of calories into a meal. I eat it like I would French toast or pancakes.
Traditionally it’s made with pig, but I decided to take the trimmings from the doe I killed with Clayton and give scrapple a go. Don’t hold yourself to the exact amounts of cornmeal and flour I listed, because you are cooking it to texture. I ended up using all of what I listed, but the amount of stock you finish with will vary from mine thus making the dry ingredients differ as well.
- 10 pounds of deer trimmings and bones
- 1 deer heart
- 1 deer liver
- 1 deer head
- 2 cups chopped celery
- 2 cups chopped onion
- 2 cups chopped carrot
- 6 bay leaves
- I cup of fresh rosemary
- 10 pounds of cornmeal
- 2 pounds of Buckwheat Flour (Can substitute Oat Flour or Quinoa Flour)
- 1/2 cup of grated nutmeg
- 1/4 cup of ground allspice
- 1/4 cup of coarse black pepper
- 2 TBS ground cardamom
- Save the trimmings, offal bones and head from your deer. Sadly, my heart shot placement left me with only the liver to use.
- Combine the well salted meat, bones, and offal with the vegetables, rosemary, and bay leaves. Use a big old giant pot, like this one. Cover with water and bring to a simmer for at least 4 hours.
- With a slotted spoon and tongs, remove the bones, meat, and veggies and allow to cool. Discard the bones and veggies. Strain and save the stock.
- Chop your meat to no larger than a quarter. Skin the tongue, remove any gristle. Mix the rest of the spices with the chopped meat and return to the stock. Bring to a gentle boil.
- Slowly mix in corn meal, stirring constantly. Stop adding cornmeal when consistency approaches “soupy maltomeal.” Now begin to add buckwheat flour, careful not to allow clumps to form. Your arm should now begin to hurt from stirring so much and for so long. Do your best not to allow the scrapple to stick to the bottom of the pot.
- When your stirring instrument, I used an over sized BBQ spatula, can stand up on its own, it is ready to be poured into a wax paper lined square loaf container. I ended up using every single container I owned, regardless of shape. Next time, I’ll buy some of those cheap aluminum rectangle containers from the store.
- When ready to serve, slice off a piece, dust in flour and fry till crisp in some bacon fat. Drizzle some maple syrup, add a piece of ham , fry an egg and then dig in!
Have you eaten or made scrapple? What do you think?