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Michael Lang

4 c. beef bouillon
1 c. cornmeal
1 tsp. salt
1 1/2 lb. finely chopped deer liver
1/2 lb. finely chopped deer heart
1 onion, finely chopped
1/4 lb. butter
1/2 c. flour
3 tbsp. butter

Bring bouillon to a rapid boil and slowly add cornmeal. Stir constantly until mixture return to a full boil. Add salt; reduce heat. Cover and cook slowly 5-7 minutes.
Fry chopped liver, heart and onions in butter, stirring frequently until mixture is an even color (about 5 minutes). Stir into cornmeal mixture. Pour mixture into a shallow baking dish or pan and chill until firm.

Slice scrapple into 1/4 inch slices. Roll in flour and fry in butter until both sides are golden brown. This is nice with eggs for breakfast or served with a salad for a main meal.
Absolutely delicious, probably my favorite thing to make out of deer.