Venison Mincemeat

Preparation info
  • Makes about

    11 pints

    • Difficulty


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


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


  • 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