Venison Mincemeat

Name: Venison Mincemeat
Yield: Makes about 11 pints
Ingredients: ¾ lb. beef suet; 3 lbs. apples, peeled and quartered; 4 lbs. venison “trim” meat with bones; Water; 1 (12 oz.) box currants; 1 tblsp. salt; 2 lbs. seedless raisins; 1 (15 oz.) box seeded raisins; 1 tblsp. ground cloves; 1 tblsp. ground nutmeg; 1 tblsp. ground cinnamon; 1 tblsp. ground ginger; 2 qts. apple cider, grape or other fruit juice; 1 tsp. ground allspice; 1 tsp. ground mace (optional); 1 lb. brown sugar

Preparation info

Makes about
11 pints

Difficulty
Medium

Appears in

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

About

Team with pastry to make that famous Christmas pie of the Old West

Ingredients

4 lbs. venison “trim” meat with bones
Water
¾ lb. beef suet

Gluten-free
Pie
Christmas

Method

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 ingredient