Venison Mincemeat

Be the first to review
READY IN: 1hr 5mins
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

Ingredients Nutrition

Directions

  1. Grind venison through the medium plate of a meat grinder.
  2. 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.).
  3. Peel and core the apples and chop them in a food processor.
  4. Place the ground meat and the apples in a large bowl and then mix in the rest of the ingredients, blending well.
  5. 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.
  6. Store in refrigerator for a least a month to bind flavors together.
  7. The mincemeat will continue to develop for another 4 months or so and can then be stored indefinitely.
  8. 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.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a