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Deer heart and liver recipes and/or techniques?
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<blockquote data-quote="uncle_loue" data-source="post: 5771067" data-attributes="member: 7092"><p>I save livers and use them for scrapple...my favorite breakfast item</p><p></p><p>[h2]<strong>Traditional Pennsylvania Dutch Scrapple Recipe</strong>[/h2]<p></p><p>The Classic Pennsylvania Dutch treat made with liver, spices, cornmeal and buckwheat.</p><p></p><p>Author: <a href="https://foragerchef.com/about/" target="_blank">Alan Bergo</a></p><p></p><p>[h3]<strong>Equipment</strong>[/h3] <ul> <li data-xf-list-type="ul">Loaf pan</li> </ul><p>[h3]<strong>Ingredients</strong>[/h3] <ul> <li data-xf-list-type="ul">14 oz liver or a blend of organs like liver, kidney, and heart cut into medium-sized chunks</li> <li data-xf-list-type="ul">1 10 oz chunk of bone with meat attached, preferably a shank such as a lamb or deer shank, or soup bones. Or substitute 4 ounces of cooked meat.</li> <li data-xf-list-type="ul">2 cups fine cornmeal</li> <li data-xf-list-type="ul">¼ cup buckwheat flour</li> <li data-xf-list-type="ul">½ cup yellow onion diced small</li> <li data-xf-list-type="ul">18 grams (1 level tablespoon) kosher salt This may seem like a lot of salt, but remember this is a breakfast "meat" like bacon or sausage. If you're sensitive to salt, use 2.5 teaspoons.</li> <li data-xf-list-type="ul">6 cups water</li> <li data-xf-list-type="ul">Maple syrup small amounts for serving (optional)</li> <li data-xf-list-type="ul">2 dried bay leaves</li> <li data-xf-list-type="ul">1.5 teaspoons spice mix follows</li> </ul><p>[h4]<strong>Spice Mix</strong>[/h4] <ul> <li data-xf-list-type="ul">¾ teaspoon fresh ground black pepper</li> <li data-xf-list-type="ul">¼ teaspoon fresh ground nutmeg</li> <li data-xf-list-type="ul">¼ teaspoon fresh ground cinnamon</li> <li data-xf-list-type="ul">¼ teaspoon fresh ground allspice</li> </ul><p>[h3]<strong>Instructions</strong>[/h3] <ul> <li data-xf-list-type="ul">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.</li> <li data-xf-list-type="ul">Chill the shank until cool enough to handle. Remove the meat with a slotted spoon and set aside. Strain the broth and reserve. There should be exactly 4 cups of liquid, if there isn't add enough water or stock to make up the difference.</li> <li data-xf-list-type="ul">Cut the liver, heart or other organs into roughly 1 oz pieces.</li> <li data-xf-list-type="ul">Remove the meat from the shank bone, then put the shank meat, cooked onion and organs in a meat grinder, or process n a food processor until fine. Sweat the meat mixture to evaporate the water in a saute pan for 2-3 minutes, then reserve, and allow to cool, covered.</li> <li data-xf-list-type="ul">Meanwhile, Whisk the cornmeal and buckwheat flour with the salt and spices, and combine with the 4 cups of cooking liquid in a saucepot big enough to hold it. Heat the mixture, whisking constantly until it thickens, then turn the heat down to low and cook for 15 minutes.</li> <li data-xf-list-type="ul">Add the cooked meat to the cornmeal mixture, and continue cooking, stirring occasionally to prevent sticking on the bottom for another 30 minutes. You can also bake the mixture at 300 for 30 minutes, or until very thick, as long as it's covered.</li> <li data-xf-list-type="ul">When the mixture is very solid and the cornmeal is well cooked, pour the mixture into a greased loaf pan, there may be a small amount of excess. Chill the scrapple, uncovered on a counter until room temperature, then refrigerate, covered with plastic wrap until completely set before slicing.</li> <li data-xf-list-type="ul">To serve the scrapple, cut ½ inch slices and fry until crisp on medium-high heat on both sides. Serve for breakfast or lunch, with maple syrup on the side, if you like.</li> </ul></blockquote><p></p>
[QUOTE="uncle_loue, post: 5771067, member: 7092"] I save livers and use them for scrapple...my favorite breakfast item [H2][B]Traditional Pennsylvania Dutch Scrapple Recipe[/B][/H2] The Classic Pennsylvania Dutch treat made with liver, spices, cornmeal and buckwheat. Author: [URL='https://foragerchef.com/about/']Alan Bergo[/URL] [H3][B]Equipment[/B][/H3] [LIST] [*]Loaf pan [/LIST] [H3][B]Ingredients[/B][/H3] [LIST] [*]14 oz liver or a blend of organs like liver, kidney, and heart cut into medium-sized chunks [*]1 10 oz chunk of bone with meat attached, preferably a shank such as a lamb or deer shank, or soup bones. Or substitute 4 ounces of cooked meat. [*]2 cups fine cornmeal [*]¼ cup buckwheat flour [*]½ cup yellow onion diced small [*]18 grams (1 level tablespoon) kosher salt This may seem like a lot of salt, but remember this is a breakfast "meat" like bacon or sausage. If you're sensitive to salt, use 2.5 teaspoons. [*]6 cups water [*]Maple syrup small amounts for serving (optional) [*]2 dried bay leaves [*]1.5 teaspoons spice mix follows [/LIST] [H4][B]Spice Mix[/B][/H4] [LIST] [*]¾ teaspoon fresh ground black pepper [*]¼ teaspoon fresh ground nutmeg [*]¼ teaspoon fresh ground cinnamon [*]¼ teaspoon fresh ground allspice [/LIST] [H3][B]Instructions[/B][/H3] [LIST] [*]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. There should be exactly 4 cups of liquid, if there isn't add enough water or stock to make up the difference. [*]Cut the liver, heart or other organs into roughly 1 oz pieces. [*]Remove the meat from the shank bone, then put the shank meat, cooked onion and organs in a meat grinder, or process n a food processor until fine. Sweat the meat mixture to evaporate the water in a saute pan for 2-3 minutes, then reserve, and allow to cool, covered. [*]Meanwhile, Whisk the cornmeal and buckwheat flour with the salt and spices, and combine with the 4 cups of cooking liquid in a saucepot big enough to hold it. Heat the mixture, whisking constantly until it thickens, then turn the heat down to low and cook for 15 minutes. [*]Add the cooked meat to the cornmeal mixture, and continue cooking, stirring occasionally to prevent sticking on the bottom for another 30 minutes. You can also bake the mixture at 300 for 30 minutes, or until very thick, as long as it's covered. [*]When the mixture is very solid and the cornmeal is well cooked, pour the mixture into a greased loaf pan, there may be a small amount of excess. Chill the scrapple, uncovered on a counter until room temperature, then refrigerate, covered with plastic wrap until completely set before slicing. [*]To serve the scrapple, cut ½ inch slices and fry until crisp on medium-high heat on both sides. Serve for breakfast or lunch, with maple syrup on the side, if you like. [/LIST] [/QUOTE]
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