Old Fashioned Venison Mincemeat Recipes

VENISON MINCEMEAT

Steps:

• In a large saucepan, combine the venison, suet, brown sugar, molasses, cider, currants and raisins. Place over medium-low heat and cook, stirring occasionally, until the sugar is dissolved, about 5 minutes. Add the apples and orange zest and cook until the apples are tender, about 10 minutes. Add the remaining ingredients and cook another 15 minutes. Remove from the heat and cool. Will keep refrigerated for up to 5 days.

VENISON MINCEMEAT

Steps:

• Simmer venison neck or roast in unsalted water until tender.
• Cool and remove meat.
• Run meat, suet, raisins and currents through meat grinder with a fine blade attached.
• Combine all the ingredients.
• Place in a roasting pan.
• Stirring occasionally, cook at 325F until the apples are tender and mincemeat is hot.
• Pack in hot pint jars and seal.
• Place in hot water bath for 10 minutes.
• Makes 10 pints.

MAINE VENISON MINCEMEAT

Steps:

• Boil the deer neck in enough water to keep it covered, for 4 hours or until the bones come out clean.
• Whilst the neck is boiling, peel, core and chop the apples.
• Let pot of meat cool overnight.
• Grind the meat, and 1 cup solid suet that forms on top, through a fine plate, quarter and grind the lemon and orange (peel and all)
• Combine everything except 1 pt of cider in a large pot.
• Simmer over very low heat, stirring with care not to burn on. I cook mine on a wood cook stove. A hot top also works well.
• Adjust the consistency with the cider, depending on how much juice the apples produce.
• Simmer for 45 minutes or so, until the mixture is bubbling, but apples are still mostly whole.
• Add brandy to taste.
• Pack into quart mason jars hot, or plastic containers cool and freeze for pies.

OLD TIME MINCEMEAT PIE

Steps:

• In a Dutch oven, combine beef and apple cider. Bring to a boil, then reduce heat to a simmer. Cover and cook for about 20 minutes, or until meat is tender. Remove meat and coarsely chop, then return it to the pot.
• Stir in chopped apples, sugar, currants, raisins, citrus peel, butter and cherry preserves. Add ginger, cloves, nutmeg, cinnamon and salt. Let simmer, uncovered, over low heat until mixture is very thick, about 90 minutes. Stir in cherries and remove from heat.
• Refrigerate tightly covered for at least a week before using.
• Preheat oven to 350 degrees F (175 degrees C). Put filling in unbaked pie shell and place pastry on top. Crimp edges and poke several holes in top pastry. Brush top with cream and sprinkle with sugar.
• Bake in preheated oven for 40 minutes, or until golden brown.