Venison Mincemeat

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

• Ready In: 1 hr 5 mins
• Yields: 3 jars mincemeat or enough mincemeat for 3 pies

Ingredients

• 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

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.