Yield: 18 to 20 Servings
1 ½ pounds (750g) lean pork
5 cups (1 ¼ liter) strained muskrat broth
3 cups (465g) yellow cornmeal
1 cup (125g) buckwheat flour
1 tablespoon (15g) salt
2 teaspoons coarsely grated pepper
1 ½ tablespoons ground sage
1 tablespoon ground coriander
¼ teaspoon ground cloves
1 pound (500g) precooked, deboned muskrat
Cut the pork into cubes or bite-size pieces and put the meat in a 4-quart (4-liter) stewing pan with the muskrat broth and 5 cups (1 ¼ liter) water. Stew over a medium heat until the meat is tender, skimming off any scum that rises to the surface. While the pork is cooking, combine the cornmeal, buckwheat flour, salt, pepper, sage, coriander, and cloves in a work bowl and set aside.
Once the pork is thoroughly cooked (allow 30 minutes), remove from the stock and grind or chop in a food processor until the meat achieves a fine, even texture. Return the meat to the stewing pan. Grind or chop the precooked muskrat to the same texture, and then add it to the pork. Bring the ground meat to a gentle boil over a medium heat and gradually sift in the cornmeal mixture until it forms a thick paste. Of it is too thick (this will depend on the cornmeal) add water (about 2 cups/500ml). Stir vigorously until the scrapple thickens and becomes ropy (about 20 to 25 minutes). The more you stir the better the scrapple.
When the scrapple is thick, pour the batter into two lightly greased bread pans, filling them to the top. Set on a rack to cool, then refrigerate over night. The next day, slice and brown in a skillet lightly brushed with oil.
Instructions for Boiling Muskrat
Cut the muskrat into serving-size pieces using the same cuts as one would use for rabbit.
6 pounds (3 kg) muskrat
2 gallons (8 liters) water
20 cloves of garlic, sliced in half lengthwise
2 tablespoons whole allspice
10 fresh bay leaves (optional)
Put the meat in a deep stewing pan with the water, garlic, allspice, and bay leaves. Boil gently over a medium heat until the meat is tender and loose on the bones (50 to 60 minutes). Skim off any scum that may rise to the surface. After the meat is cooked, strain the stock and reserve. Set aside the meat for use in other recipes, such as scrapple, muskrat pepperpot, or Port Penn Stew (faux snapper soup).