Big Foot'S Traditional Deer Hunter Scrapple

• 4 c. beef bouillon
• 1 1/2 c. corn meal
• 1 tsp. salt
• 2 lb. finely chopped deer (venison) liver
• 1 lb. finely chopped venison heart
• 2 finely chopped onions (Walla-Walla)
• 1/2 lb. butter or margarine
• 1/2 to 1 c. flour
• 3 to 4 Tbsp. butter or margarine

1. Bring broth to a boil.
2. Slowly add corn meal; stir constantly until mixture returns to a full boil.
3. Add salt.
4. Reduce heat; cover and cook slowly for 5 to 7 minutes.
5. Fry chopped venison (deer) liver and heart and onions in butter.
6. Stir frequently until venison (deer meat) is an even color.
7. Stir in corn meal. Pour mixture into a shallow baking pan and chill until it becomes firm.
8. Slice scrapple into 1/4-inch slices.
9. Roll in flour; fry in butter until golden brown.

beef bouillon, corn meal, salt, deer, heart, onions, butter, flour, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=681962 (may not work)