Venison Mincemeat

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

Preparation info

Makes about
11 pints

Difficulty
Medium

Appears in

Farm Journal's Complete Pie Cookbook

By Nell B. Nichols

Published 1965

About

Hunters vote for that venison taste

Ingredients

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

Americas
United States
Pie

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.)
Put suet and apples through food chopper.
Combine all ingr