Scrapple, or Pannhaas is a Pennsylvania Dutch specialty that our family enjoys. This dish is made with meat trimming, often pork and beef, but our family does use venison at times.

Our family is avid hunters and we process all our own venison into snack sticks, jerky, bologna, burger and scrapple. Since a few of our children are sensitive to gluten we used oat flour, buckwheat, and cornmeal in this recipe. The finished texture is just a bit softer than what regular scrapple would be but we love it.

Venison Scrapple

• Cooking bones:
• venison bones to fill a 30 gallon kettle 3/4 full (bones from 2 deer)
• 3 pounds bone in pork roast
• 1 large onion, peeled and cut into quarters
• 2 garlic bulbs, cloves broken apart and peeled
• water to cover the bones, and additional water to add half way through cooking
• Browning the meat:
• 12 pounds of meat (if we have extra meat we will add it up to 16 pounds)
• 2 cups lard
• 2 quarts broth
• 6 tablespoons salt
• 3 tablespoons black pepper
• 1/2 tablespoon thyme
• 2 tablespoons celery seeds
• 2 tablespoons liquid smoke
• Cooking scrapple:
• 10 gallons broth
• 10 tablespoons salt
• 5 tablespoons pepper
• 2 tablespoons celery seeds
• 1/2 tablespoon thyme
• 2 tablespoons liquid smoke
• 8 1/2 pounds cornmeal, I used a mix of masa and yellow cornmeal
• 1 pound oat flour
• 3 pounds buckwheat flour
• Cooking the bones. Add bones, pork roast, onion and garlic into a 30 gallon cast iron kettle. Add water to within 3 inches of the top of the kettle. Bring water to a boil in the kettle and boil for 3 hours. Add additional water halfway thorough to keep the kettle full. Remove the kettle from the heat source. Lay the bones on a tray to cool. Strain the broth into 5 gallon buckets. Set the buckets of broth aside. Pick the meat off of the bones, going through it twice to remove the gristle and any fine bones. Grind the meat with a 1/8 inch grinder plate.
• Browning the meat: Combine lard, 2 quarts broth, and the ground meat together into the kettle. Fry it lightly for 5 minutes. Add the spices. Fry 5 minutes longer. Stir continuously while the meat is frying.
• Cooking the scrapple: Add the broth, spices, and liquid smoke to the browned meat in the kettle. Mix the cornmeal, oat flour, and buckwheat together. Set aside. Bring the meat/broth mixture to a boil stirring just enough to keep the mixture from sticking to the kettle. Sprinkle the flour mixture over the boiling broth, whisking it in with a whisk. We use three people to do this, 1 stirring, 1 using a whisk, and one sprinkling the flour mixture into the kettle. Cook for 20 minutes. Pour into scrapple pans. Yields approximately 18-20 pans. Cool for 24 hours before slicing.
• To serve: Remove scrapple from the pan. Slice 3/4 inch thick. Fry in a frying pan until browned. Flip and fry the other side. Serve with eggs.

Add bones, pork roast, onion and garlic into a 30 gallon cast iron kettle. Add water to within 3 inches of the top of the kettle. Bring water to a boil in the kettle and boil for 3 hours. Add additional water halfway thorough to keep the kettle full. Remove the kettle from the heat source

Remove the kettle from the heat source. Remove the bones and meat from the broth.

Lay the bones on a tray to cool. Strain the broth into 5 gallon buckets. Set the buckets of broth aside.

Pick the meat off of the bones, going through it twice to remove the gristle and any bone fragments.

Grind the meat with a 1/8 inch grinder plate.

Combine lard, 2 quarts broth, and the ground meat together into the kettle. Fry it lightly for 5 minutes. Add the spices. Fry 5 minutes longer. Stir continuously while the meat is frying. Add the broth, spices, and liquid smoke to the browned meat in the kettle.

Mix the cornmeal, oat flour, and buckwheat together.

Bring the meat/broth mixture to a boil stirring just enough to keep the mixture from sticking to the kettle. Sprinkle the flour mixture over the boiling broth, whisking it in with a whisk. Cook for 20 minutes.

Pour into scrapple pans. Yields approximately 18-20 pans. Cool for 24 hours before slicing.

You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link.  We have now added additional items to our store… Sourdough Starter Kits and more. Buy It Now. Follow my blog, Facebook, and Instagram pages to find out when the “new” cookbook, It’s all About Sourdough is available.

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Venison Scrapple

Servings 18 pans

Author Glenda Groff

Ingredients

• Cooking bones:
• venison bones to fill a 30 gallon kettle 3/4 full bones from 2 deer
• 3 pounds bone in pork roast
• 1 large onion peeled and cut into quarters
• 2 garlic bulbs cloves broken apart and peeled
• water to cover the bones and additional water to add half way through cooking
• Browning the meat:
• 12 pounds of meat if we have extra meat we will add it up to 16 pounds
• 2 cups lard
• 2 quarts broth
• 6 tablespoons salt
• 3 tablespoons black pepper
• 1/2 tablespoon thyme
• 2 tablespoons celery seeds
• 2 tablespoons liquid smoke
• Cooking scrapple:
• 10 gallons broth
• 10 tablespoons salt
• 5 tablespoons pepper
• 2 tablespoons celery seeds
• 1/2 tablespoon thyme
• 2 tablespoons liquid smoke
• 8 1/2 pounds cornmeal I used a mix of masa and yellow cornmeal
• 1 pound oat flour
• 3 pounds buckwheat flour

Instructions

1. Cooking the bones. Add bones, pork roast, onion and garlic into a 30 gallon cast iron kettle. Add water to within 3 inches of the top of the kettle. Bring water to a boil in the kettle and boil for 3 hours. Add additional water halfway thorough to keep the kettle full. Remove the kettle from the heat source. Lay the bones on a tray to cool. Strain the broth into 5 gallon buckets. Set the buckets of broth aside. Pick the meat off of the bones, going through it twice to remove the gristle and any fine bones. Grind the meat with a 1/8 inch grinder plate.
2. Browning the meat: Combine lard, 2 quarts broth, and the ground meat together into the kettle. Fry it lightly for 5 minutes. Add the spices. Fry 5 minutes longer. Stir continuously while the meat is frying.
3. Cooking the scrapple: Add the broth, spices, and liquid smoke to the browned meat in the kettle. Mix the cornmeal, oat flour, and buckwheat together. Set aside. Bring the meat/broth mixture to a boil stirring just enough to keep the mixture from sticking to the kettle. Sprinkle the flour mixture over the boiling broth, whisking it in with a whisk. We use three people to do this, 1 stirring, 1 using a whisk, and one sprinkling the flour mixture into the kettle. Cook for 20 minutes. Pour into scrapple pans. Yields approximately 18-20 pans. Cool for 24 hours before slicing.
4. To serve: Remove scrapple from the pan. Slice 3/4 inch thick. Fry in a frying pan until browned. Flip and fry the other side. Serve with eggs.

You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. We have added more items to our blog store, Sourdough Beginner Kits, and more. Check it out at this link   Blog Store.