With Steve’s and his beagles hunting skills and Sarah’s cooking ability, the Millers butcher, work up, and cook whatever is brought home after a hunt!   And as January is a good rabbit hunting month we eat our share of…

Rabbit Scrapple (makes 3 bread pans)

You may want to divide the recipe in 1/3 or 1/2 if this recipe looks like too big of a recipe for you.

Bring 2 quarts of broth (any kind of broth will work) or water to a boil in a 4 or 6 quart kettle.

Add 1 quart of cooked and chopped very fine or ground cooked meat. (I use my food processor to chop the cooked meat fine or I often use fried ground beef if no rabbits hop in the door! )

Add 1  1/2 teaspoon salt and 1 teaspoon black pepper ( I use 4 teaspoons of black pepper and add it closer to the finished cooking so the pepper doesn’t cook out. – to make it spicier!)

In another bowl mix 3 cups whole wheat flour, 1 cup buckwheat flour and 1 cup course ground corn meal.

Slowly and 1 quart of water or broth to make a mush.

Slowly add this mixture to the boiling broth and meat mixture. This will get very thick, which is what you want. Turn your burner down lower than medium, basically the scrapple steams to cook.

Cook/ steam slowly for 30 minutes.

At this point we would dip some fresh scrapple from the hot pan and serve it in our soup bowls. We then would eat the scrapple with soft boiled eggs. When my youngest sister was about 3 or 4 years old she would ask for “round scrapple”. Mom tried to figure it out, then my sister said “we eat it in a round bowl not square on our plate”! So it has started a family tradition to serve the first meal of scrapple as “round scrapple” often for supper.

When the scrapple is cooked and you are ready to pour the scrapple into 3 bread pans to mold.

Place the scrapple in the fridge over night to get good and cold to set up well.

When the scrapple is cold, slice around the edges of the bread pan and plop the pan upside down and the scrapple should fall right out of the pan. You can then slice the scrapple  into 1/4 to 1/2 inch slices.

Fry the slices of scrapple in hot fat till crispy and crunchy on both sides. A medium burner works better than a high burner. An iron skillet can fry the scrapple to a crisp – that’s the way we like it!

Eat your scrapple with fried eggs, morel mushrooms, toast or in a sandwich.

It is also good with lots of molasses, pancake syrup, maple syrup, or honey drizzled over the top.


You can freeze the sliced scrapple.

I place the slices of unfried scrapple between layers of waxed paper or parchment paper in an closed container.

Then I get out just enough slices of the frozen scrapple that we need to fry for a meal.

It can be placed right from the freezer onto the frying pan. 

This scrapple lasts a week or so in the fridge or months in the freezer.

I have used all kinds of meat in this scrapple recipe – rabbit, squirrel, venison, beef, pork, chicken, and turkey!

I think my favorite meat for in scrapple is using ground ham ends!

This rabbit scrapple recipe can also be made gluten-free by omitting the wheat flour and using 4 cups of buckwheat flour with the 1 cup of cornmeal. Follow the directions as with the regular recipe. This gluten free scrapple actually hangs together better than the scrapple made with the wheat.