Venison Mincemeat Recipes

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.

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.

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.

PAGE'S VENISON MINCEMEAT

Steps:

• Place above ingredients (except brandy) in large container and mix well. Fill 1 1/2 pint jars. Add brandy and seal. Cook in pressure canner at 5lb pressure for 90 minutes. If you use quart jars - process for 90 minutes, as well. The following is my additional notes on making pies from the filling: When making the pie, put the contents of the 1 � jar into a 9" pie pan lined with an uncooked pie crust. Top with another crust and seal the edge. Cut a vent slit in the top crust about 2" long. Bake in a 375-degree (F) oven for 20 minutes with the edge of pie covered with foil. Remove foil and bake for another 25-30 minutes until crust is golden brown. Note: I've also cooked the whole thing in a big batch (60 minutes if I remember correctly) and frozen in in 1 1/2 pint freezer containers. Keeps for several years in the freezer with no problems.

VENISON MINCEMEAT PIE

Steps:

• Brown venison. Add ingredients and simmer uncovered until liquid reduces to a syrup. Cool filling and pour 6 cups into Freezer Bags. Thaw before using. This is a two crust 9" pie. Cook pie at 425 degrees for 15 minutes and 350 degrees for 30 minutes or until crust is lightly browned.

VENISON MEATBALL & WILD MUSHROOM STROGANOFF

Steps:

• Gently cook the onion and garlic in 1 tbsp oil until really soft. Cool for 10 mins, then tip into a big bowl with the finely chopped dill, 1 tbsp of the wholegrain mustard, the venison, breadcrumbs and egg with 1 tsp salt and ½ tsp ground black pepper. Squelch together with your hands, squeezing the mince well to tenderise it as you mix.
• Heat the remaining oil in a large frying pan or sauté pan and fry the meatballs in small batches until well browned - add a splash more oil if needed towards the end. Set aside the meatballs in a dish.
• Add the butter to the pan and fry the mushrooms over a very high heat until the juices have evaporated and the mushrooms are turning golden. Lower the heat and stir in the paprika and flour for 1 min.
• Stir in the stock and brandy, and bring to a simmer, scraping up any bits stuck in the pan. Lift out the mushrooms with a slotted spoon to a dish. Boil the sauce for 3 mins, then stir in the remaining 1 tbsp wholegrain mustard, the Dijon mustard, tomato purée and soured cream. Simmer the sauce until it has reduced again and is a good consistency - anything up to 15 mins depending on your pan. Return the meatballs and any juice and simmer gently until they are cooked through. Stir in the mushrooms to warm through, and season to taste, plus a pinch of sugar if needed. Scatter with the remaining dill and eat with buttered tagliatelle, rice or sautéed potatoes.