Recipe by ellie_
If you are lucky enough to get some venison, this sounds like an interesting item for holiday baskets or to make into pies. You have to make this a month ahead of time (not in prep time) for it to set properly but it can be stored indefinitely. Recipe source: Coyote Cafe
- 1 lb venison
- 5 ounces suet
- 3 lbs green apples
- 1 1⁄2 cups brown sugar
- 1 lb golden raisin
- 10 ounces raisins
- 5 ounces candied citron peel
- 1⁄3 cup candied orange peel
- 1⁄4 cup candied lemon peel
- 2 1⁄2 tablespoons ground cinnamon
- 1 tablespoon ground cloves
- 1 teaspoon nutmeg, grated
- 1 tablespoon sea salt
- 1⁄3 cup cider vinegar
- 1⁄3 cup water
- 1 cup rum
- 1 cup Bourbon
Directions See How It's Made
- Grind venison through the medium plate of a meat grinder.
- Grind suet through the fine plate of the meat grinder (you may need to grind the suet twice--there can be no smell of blood on it or it will spoil the mincemeat.).
- Peel and core the apples and chop them in a food processor.
- Place the ground meat and the apples in a large bowl and then mix in the rest of the ingredients, blending well.
- Pack mincemeat into a nonreactive container (such a glazed earthenware) and then cover container with a clean tea towel soaked in rum and then cover with plastic wrap or a lid.
- Store in refrigerator for a least a month to bind flavors together.
- The mincemeat will continue to develop for another 4 months or so and can then be stored indefinitely.
- This amount will make 3 pies. To make pies: prepare pie pastry (two crust pie), lining pie dishes with pastry. Pour filling into prepared pie dishes and cover with top crusts. Blend one egg and 1 tablespoon water and brush top crusts with egg wash. Cut vent holes in top crust. Bake pies at 350-degrees for 40-45 minutes our until golden brown.