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

Bring 2 quarts of broth 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.

Add 1  1/2 teaspoon salt and 1 teaspoon black pepper ( I use 4 teaspoons of black pepper! – 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.

Cook slowly for 30 minutes.

Pour into 3 bread pans to mold.

When cold slice into 1/4 to 1/2 inch slices. and fry in hot fat till crispy and crunchy on both sides. An iron skillet can fry the scrapple to a crisp – that’s the way we like it!

Eat with fried eggs, morel mushrooms, and toast!

It is also good with lots of molasses or pancake syrup drizzled over the top!


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

I think my favorite 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.