Ok here is the recipe for Venison scrapple 1 lb ground venison 1lb 80/

Venison Cutlets (on the bone) Henderson Fine Food Co Ltd. Award

Venison Broccoli Stir-Fry. Ingredients: Marinade: ¼ cup soy sauce 1 tsp. ground ginger or Chinese Five Spice 1 tbs. brown sugar 1 tbs. rice or red wine vinegar 1 tbs. sesame, canola or vegetable oil.

Venison Steaks that are tenderized, marinated and fried! Recipe

Heat a pan with a bit of oil, and brown a sliced onion. Dredge the liver slices in seasoned flour (with a bit of salt, pepper, onion/garlic powder, and paprika), or simply leave the slices plain and un-dredged. Add a dab more oil to the pan, and fry the liver slices over a hot fire until firm.

Stuffed Venison Backstrap with Walnuts, Thyme & Cremini Mushroom

Into 2 quarts of salted cold water, add the browned onion with the fat and the meat and bones and cook until the meat is tender. Cool. Skim off the fat and remove the bones. Chop the meat fine. To the remaining liquid add enough water to make 1 quart. Add the cornmeal, salt, pepper, and meat. Cook 1 hour, stirring frequently to prevent lumping.

From the Cookbook Venison Scrapple An Official Journal Of The NRA

Boil the meat of the bones, remove from water (keep water), sort through and remove fat, gristle and smaller bones. Grind meat and return to reserved boiling water. Bring to a boil, add ingredients to flavor and thicken. Spoon into scrapple pans and freeze until use.

How to Make Venison Scrapple Home Grown Hand Gathered

Instructions. Cover soup bones or shank and onion with the 6 cups of water, add the bay leaves, cover with a lid, then simmer on medium heat or bake at 300 for 2 hours or until very tender. Chill the shank until cool enough to handle. Remove the meat with a slotted spoon and set aside. Strain the broth and reserve.

Ok here is the recipe for Venison scrapple 1 lb ground venison 1lb 80/

A variety of spellings accompany this traditional Pennsylvania Dutch (German) recipe, which is also known as scrapple. It can be spelled pon haus, pannhaas, panhoss, pannhas or ponhaws, depending on region. For another recipe, see Kitchen Gems: Vintage Cookbooks. Judy DeRose, Bloomsburg, Pennsylvania, writes, "Pon haus is scrapple.

Smoked Venison Backstrap Recipe Cleverly Simple

This scrapple isn't offal.Essex County, Virginia resident Preston Thompson has been living off the land and the water for much of his 70-plus years. A worl.

Venison Scrapple YouTube

This video shows how to make Venison Scrapple, A.K.A.: Pon Haus. This is a delicious and easy recipe that serves well for breakfast. This recipe calls fo.

This Spicy Venison Scrapple Isn't 'Offal' No Pig Tongues Here; Give

Strain your pig broth and pour about 10 cups into a large pot. Bring this to a simmer and add the cornmeal and buckwheat flour, stirring constantly so you don't get lumps. Add salt to taste. Cook this, stirring often, about 30 minutes. Add the chopped pig bits in with the mush and stir well to combine.

Venison backstrap with Peppadew and pan jus Food, Venison, Jus

directions. 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. 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.

Venison Scrapple Demystified! YouTube

Line an 8x8x2-inch baking pan or a 9x5x3-inch loaf pan with waxed paper, letting paper extend 3-4 inches above top of pan. Spoon pork mixture into pan. Cover and chill in the refrigerator 4 hours or overnight. Unmold; cut scrapple into squares. Combine flour and pepper; dust squares with flour mixture. In large skillet brown scrapple on both.

How to Make Venison Scrapple Home Grown Hand Gathered

Reduce heat to medium, cover with a lid, and allow to simmer until the meat is very tender, about 2 hours, adding water as needed. Once meat is fork tender, remove from pot and transfer to a large plate. Using two forks, shred the pork into small pieces. Bring the broth back to a boil, adding more water if needed.

Vension Scrapple AWESOME Pon Haus Recipe YouTube

1 Pour 2 cups of water in a sauce pan and bring to a boil. 2 Cut sausage into pieces and add to boiling water mixing thoroughly (a potato masher works well). Once sausage is done take pan off heat and add red pepper flakes and sage. 3 Add cornmeal and mix thoroughly and pour into loaf pan.

Venison Scrapple Around the Family Table Food. Fun. Fellowship

Scrapple recipes can be as diverse as regional and individual tastes, but they all share a common attribute: the finished product is a cooked mush that is poured and shaped into a loaf. It's usually eaten at breakfast. You just slice a piece about 1/2-inch or so from the loaf and fry it, crisping it on both sides and keeping it soft in the center.

Pin on Primal Eats

Venison Scrapple Following recipe taken directly from the NRA Members' Wild-Game Cookbook, Second Edition. Ingredients: • 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 oats • 1 teaspoon salt • 1 teaspoon black pepper

Spicy Skewed Venison — Yankitchen Venison recipes, Venison, Recipes

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.).