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Venison Scrapple

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 oates
1 teaspoon salt
1 teaspoon black pepper
a few drops of jalapeno juice (to taste)
1 dash Liquid Smoke
1 dash of Morton's sausage and meat loaf 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 oates 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

Remove from heat and pour into muffin tins using cupcake liners.

The finished product can be stored frozen for 6 months or so

Properly made, venison scrapple can be thawed and sliced easily for frying with little crumbling.
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