Venison Mincemeat

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

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