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    You are in: Home / Recipes / Venison Mincemeat Recipe
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    Venison Mincemeat

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 5 mins

    20 mins

    45 mins

    ellie_'s Note:

    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

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    Ingredients:

    Yield:

    jars mi ...

    Units: US | Metric

    Directions:

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

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    Nutritional Facts for Venison Mincemeat

    Serving Size: 1 (3594 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 2443.2
     
    Calories from Fat 481
    19%
    Total Fat 53.5 g
    82%
    Saturated Fat 28.3 g
    141%
    Cholesterol 160.9 mg
    53%
    Sodium 2477.2 mg
    103%
    Total Carbohydrate 377.3 g
    125%
    Dietary Fiber 24.7 g
    98%
    Sugars 303.4 g
    1213%
    Protein 44.8 g
    89%

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