Venison Mincemeat

Preparation info

  • Difficulty


  • Makes about

    11 pints

Appears in

Farm Journal’s Country Cookbook

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


  • 4 lbs. venison “trim” meat with bones
  • Water
  • ¾ lb. beef suet
  • 3 lbs. apples, peeled and quartered
  • 2 lbs. seedless raisins
  • 1 (15 oz.) box seeded raisins
  • 1 (12 oz.) box currants
  • 1 tblsp. salt
  • 1 tblsp. ground cinnamon
  • 1 tblsp. ground ginger
  • 1 tblsp. ground cloves
  • 1 tblsp. ground nutmeg
  • 1 tsp. ground allspice
  • 1 tsp. ground mace (optional)
  • 2 qts. apple cider, grape or other fruit juice
  • 1 lb. 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 10 pounds pressure (240°) 60 minutes.
  • Remove jars from canner and complete seals unless closures are self-sealing type.