BEST TRADITIONAL MINCEMEAT
Few people today know what REAL mincemeat should taste like, today's version paling in comparison to the mincemeat that has been a household tradition for centuries. Give this traditional version a try and even if you've always hated mincemeat this may just be the one to convert you!
Provided by Kimberly Killebrew
Categories condiment Dessert Ingredient
Time 2h15m
Number Of Ingredients 23
Steps:
- Combine all ingredients except for the brandy and rum in a medium-sized pot and slowly bring to a simmer to prevent scorching. Reduce the heat to LOW and simmer uncovered for about 2 hours, stirring occasionally, more towards the end to prevent burning. (If the liquid reduces too soon and the mincemeat starts to stick/scorch on the bottom, add a little bit of apple juice or water.) Stir in the brandy and rum. (Note: If you prefer to have the alcohol cooked out, add them at the same time as the other ingredients.)
- Spoon the hot mincemeat into sterilized jars (spooning it in the jar while hot will ensure the suet rises to the top to create a layer of fat). As the mixture cools the suet will harden, creating a seal to help preserve the mincemeat. *If you're including the beef be sure to refrigerate the mincemeat. If you're storing it for more than a couple of weeks follow the directions in the blog post for pressure canning the mincemeat for longer-term storage.See blog post for additional ways of storing your mincemeat.
- Makes about 1 quart. Feel free to double, triple, etc, as needed.
- Use this mincemeat to make Homemade Mince Pies! (click link for recipe)
- Note: Mincemeat is traditionally stored for several months before using to allow time for the flavors to deepen, however this mincemeat is also delicious eaten within just a few days.
Nutrition Facts : ServingSize 1 tablespoon, Calories 96 kcal, Carbohydrate 13 g, Protein 2 g, Fat 4 g, SaturatedFat 2 g
VENISON MINCEMEAT
Provided by Molly O'Neill
Categories side dish
Time 30m
Yield About enough for 3 pies
Number Of Ingredients 16
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.
Nutrition Facts : @context http, Calories 442, UnsaturatedFat 10 grams, Carbohydrate 66 grams, Fat 16 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 5 grams, Sodium 107 milligrams, Sugar 59 grams
VENISON MINCEMEAT
Aunt Jewel was a reknown woodscook in the Patten, Maine lumber camps back in the 40's. This is her recipe. This mincemeat is very rich but not too sweet. (You may add a 1/2 c. of water to each pint for a juicier pie.) Processed this will keep for 2+ years. This make ten pints or 10 frozen pies.
Provided by Aroostook
Categories Deer
Time 4h
Yield 10 pints, 80 serving(s)
Number Of Ingredients 17
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.
CANADIAN NORTH WOODS VENISON MINCEMEAT
"An Old Canadian North Woods recipe enough for 20 pies with modifications" Freeze. This is from the UK Explorers Club. Richard Dominick is the submitter. The recipe was obtained around 1947.
Provided by drhousespcatcher
Categories Deer
Time 2h
Yield 20 Pies, 120 serving(s)
Number Of Ingredients 19
Steps:
- Cook the venison by boiling until lightly cooked.
- Mix the ingredients together in order to the meat stock. Stir and bring to a boil, then simmer for 2 slow hours.
- Add the remaining ingredients. Mix all together well. Cool slowly. Keeps very well in the freezer and can be taken out to make your favorite pie. Suggest freezing in portions for pie.
- Notes: in place of the 1 qt vinegar they found that their favorite variation was 1 pint of tarragon vinegar or 1 pint of port wine vinegar.
- In place of the molasses you can use pancake syrup or a good maple syrup [real]. They choice was the molasses.
Nutrition Facts : Calories 327.7, Fat 7.8, SaturatedFat 4.2, Cholesterol 17.9, Sodium 136.4, Carbohydrate 54.8, Fiber 3.1, Sugar 45.7, Protein 4.6
MAINE VENISON MINCEMEAT
Venison mincemeat is an old Maine tradition. The deer neck is normally used, but any scrap bones can provide the boiled meat. Moose or Beef also makes good mincemeat if venison is not available.
Provided by Ben Hooper
Categories Tarts
Time P2D
Yield 15 pies
Number Of Ingredients 11
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.
MINCEMEAT
Mincemeat is a traditional English treat that is usually used as filling for mince pies during Christmas, but it tastes great mixed with vanilla ice cream, as well. This recipe uses butter instead of the traditional suet, which makes this mincemeat suitable for vegetarians. Store in the refrigerator for up to 6 weeks.
Provided by Ita
Categories World Cuisine Recipes European UK and Ireland English
Time 50m
Yield 24
Number Of Ingredients 15
Steps:
- Combine cinnamon, cloves, ginger, nutmeg, and allspice in a bowl. Reserve 1 heaped teaspoon for the mincemeat. Store the rest in a small jar for a later use.
- Inspect two 12-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until mincemeat is ready. Wash new, unused lids and rings in warm soapy water.
- Combine apple, sultanas, sugar, currants, raisins, and butter in a saucepan. Cook over low heat and stir gently until butter has melted. Stir in chopped almonds, orange zest, 1 teaspoon of mixed spice, and cinnamon. Bring mixture to a simmer and cook, stirring occasionally, 5 to 10 minutes.
- Remove from heat and set mincemeat aside to cool down for 30 minutes. Stir in brandy. Spoon into sterilized jars.
Nutrition Facts : Calories 156.3 calories, Carbohydrate 21.9 g, Cholesterol 10.2 mg, Fat 5 g, Fiber 1.5 g, Protein 0.9 g, SaturatedFat 2.6 g, Sodium 32.6 mg, Sugar 19.5 g
VENISON MINCEMEAT
If you are lucky enough to get some venison, this sounds like an interesting item for holiday baskets or to make into pies. You have to make this a month ahead of time (not in prep time) for it to set properly but it can be stored indefinitely. Recipe source: Coyote Cafe
Provided by ellie_
Categories Dessert
Time 1h5m
Yield 3 jars mincemeat or enough mincemeat for 3 pies
Number Of Ingredients 17
Steps:
- Grind venison through the medium plate of a meat grinder.
- Grind suet through the fine plate of the meat grinder (you may need to grind the suet twice--there can be no smell of blood on it or it will spoil the mincemeat.).
- Peel and core the apples and chop them in a food processor.
- Place the ground meat and the apples in a large bowl and then mix in the rest of the ingredients, blending well.
- Pack mincemeat into a nonreactive container (such a glazed earthenware) and then cover container with a clean tea towel soaked in rum and then cover with plastic wrap or a lid.
- Store in refrigerator for a least a month to bind flavors together.
- The mincemeat will continue to develop for another 4 months or so and can then be stored indefinitely.
- This amount will make 3 pies. To make pies: prepare pie pastry (two crust pie), lining pie dishes with pastry. Pour filling into prepared pie dishes and cover with top crusts. Blend one egg and 1 tablespoon water and brush top crusts with egg wash. Cut vent holes in top crust. Bake pies at 350-degrees for 40-45 minutes our until golden brown.
Nutrition Facts : Calories 2443.2, Fat 53.5, SaturatedFat 28.4, Cholesterol 161, Sodium 2477.3, Carbohydrate 377.3, Fiber 24.7, Sugar 303.4, Protein 44.8
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