Venison Mincemeat Recipe π¦π₯§
Prep Time: 2 hours
Cook Time: 2 hours
Total Time: 4 hours
Servings: 80
Yield: 10 pints
Category: Deer
Keywords: Wild Game, Fruit, Meat, Christmas, Weeknight, For Large Groups, < 4 Hours
Description
Aunt Jewel’s renowned recipe hails from the lumber camps of Patten, Maine, in the 1940s. This unique Venison Mincemeat embodies rich flavors without overwhelming sweetness. It’s perfect for the holiday season or any cozy weeknight gathering. Plus, it’s a fantastic way to enjoy the bounty of wild game. You can also customize it with a splash of water for a juicier pie. Processed properly, this mincemeat can keep for over two years, providing deliciousness for many seasons to come.
Ingredients
- 1 tart apples
- 3 suet
- 1 cup sugar
- 4 tablespoons molasses
- 1 cup cider vinegar
- 1 cup cider
- 1 cup raisins
- 1 cup currants
- 1/2 cup citron
- 1/4 cup lemon juice and zest
- 1 orange, juice and zest
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon salt
- 1 teaspoon clove
- 1 teaspoon allspice
Nutrition Facts (per serving)
- Calories: 112.3
- Fat: 2.8g
- Saturated Fat: 1.5g
- Cholesterol: 1.9mg
- Sodium: 32.2mg
- Carbohydrates: 22.8g
- Fiber: 1g
- Sugar: 19.6g
- Protein: 0.4g
Instructions
- Simmer venison neck or roast in unsalted water until tender.
- Cool and remove the meat, then run it, along with suet, raisins, and currants, through a meat grinder with a fine blade attached.
- Combine all the ingredients thoroughly.
- Place the mixture in a roasting pan.
- Stir occasionally, cooking at 325Β°F (165Β°C) until the apples are tender and the mincemeat is hot and fragrant.
- Pack the hot mincemeat into sterilized pint jars and seal them securely.
- Process the sealed jars in a hot water bath for 10 minutes to ensure proper preservation.
- Enjoy your homemade Venison Mincemeat! π₯§
This recipe yields 10 pints of delicious mincemeat, perfect for pies, tarts, or other creative culinary endeavors. Share the warmth and flavor of Aunt Jewel’s heritage with friends and family, or savor it quietly, knowing you’re enjoying a piece of culinary history with every bite. π²β¨
