Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Maine Venison Mincemeat Recipe
    Lost? Site Map

    Maine Venison Mincemeat

    Total Time:

    Prep Time:

    Cook Time:

    48 hrs

    48 hrs

    0 mins

    Ben Hooper's Note:

    Venison mincemeat is an old Maine tradition. The deer neck is normally used, but any scrap bones can provide the boiled meat. Moose or Beef also makes good mincemeat if venison is not available.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Yield:

    pies

    Units: US | Metric

    Directions:

    1. 1
      Boil the deer neck in enough water to keep it covered, for 4 hours or until the bones come out clean.
    2. 2
      Whilst the neck is boiling, peel, core and chop the apples.
    3. 3
      Let pot of meat cool overnight.
    4. 4
      Grind the meat, and 1 cup solid suet that forms on top, through a fine plate, quarter and grind the lemon and orange (peel and all)
    5. 5
      Combine everything except 1 pt of cider in a large pot.
    6. 6
      Simmer over very low heat, stirring with care not to burn on. I cook mine on a wood cook stove. A hot top also works well.
    7. 7
      Adjust the consistency with the cider, depending on how much juice the apples produce.
    8. 8
      Simmer for 45 minutes or so, until the mixture is bubbling, but apples are still mostly whole.
    9. 9
      Add brandy to taste.
    10. 10
      Pack into quart mason jars hot, or plastic containers cool and freeze for pies.

    Browse Our Top Tarts Recipes

    Ratings & Reviews:

    • on February 08, 2013

      35

      this is a decent recipe!
      i made it and enjoyed it.
      i am a mincemeat fanatic.
      practically live on it.
      moose, caribou, and elk would all fit nicely.
      glad to see you are using venison.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 11, 2007

      Years ago my gram used to make Mincemeat Pie and it was soooooo good... This looks like a winner! Thanks for sharing Ben! Linda

      person found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Maine Venison Mincemeat

    Serving Size: 1 (12279 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 712.6
     
    Calories from Fat 12
    79%
    Total Fat 1.4 g
    2%
    Saturated Fat 0.2 g
    1%
    Cholesterol 0.0 mg
    0%
    Sodium 19.6 mg
    0%
    Total Carbohydrate 187.4 g
    62%
    Dietary Fiber 17.9 g
    71%
    Sugars 152.8 g
    611%
    Protein 2.8 g
    5%

    The following items or measurements are not included:

    deer

    Ideas from Food.com

    “Everything

    Thanksgiving, Solved

    Every recipe, menu, tip and how-to is right here, at your service.

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites