Team with pastry to make that famous Christmas pie of the Old West
4lbs. venison “trim” meat with bones
¾lb. beef suet
3lbs. apples, peeled and quartered
2lbs. seedless raisins
1 (15oz.) box seeded raisins
1 (12oz.) box currants
1tblsp. ground cinnamon
1tblsp. ground ginger
1tblsp. ground cloves
1tblsp. ground nutmeg
1tsp. ground allspice
1tsp. ground mace (optional)
2qts. apple cider, grape or other fruit juice
1lb. brown sugar
Trim fat from venison. Cover with water; simmer until meat is tender. Refrigerate venison in cooking liquid overnight. Remove all fat from top of liquid. Separate meat from bones and put meat through food chopper using coarse blade. (There should be enough ground venison to make at least 2 qts. ground meat.)
Grind suet and apples.
Combine all ingredients in large kettle. Simmer 2 hours to plump fruit and blend flavors. Stir often to prevent sticking.
Pack at once in hot pint jars. Adjust lids. Process in pressure canner at 10pounds pressure (240°) 60 minutes.
Remove jars from canner and complete seals unless closures are self-sealing type.