Venison Mincemeat

Aunt Jewel was a reknown woodscook in the Patten, Maine lumber camps back in the 40's. This is her recipe. This mincemeat is very rich but not too sweet. (You may add a 1/2 c. of water to each pint for a juicier pie.) Processed this will keep for 2+ years. This make ten pints or 10 frozen pies.

• Ready In: 4 hrs
• Serves: 80
• Yields: 10 pints

Ingredients

• 1  quart  cooked  venison, cooled and ground
• 3  quarts tart apples, peeled and chopped fine
• 1  cup suet, ground fine
• 4  cups sugar
• 1  cup molasses
• 1  cup cider vinegar
• 1  cup cider
• 1  lb raisins, ground
• 1⁄2 lb currants, ground
• 1⁄4 lb citron, chopped fine
• 1  lemon, juice and zest of
• 1  orange, juice and zest of
• 1  teaspoon cinnamon
• 1  teaspoon nutmeg
• 1  teaspoon salt
• 1  teaspoon clove
• 1  teaspoon allspice

Directions

1. Simmer venison neck or roast in unsalted water until tender.
2. Cool and remove meat.
3. Run meat, suet, raisins and currents through meat grinder with a fine blade attached.
4. Combine all the ingredients.
5. Place in a roasting pan.
6. Stirring occasionally, cook at 325F until the apples are tender and mincemeat is hot.
7. Pack in hot pint jars and seal.
8. Place in hot water bath for 10 minutes.
9. Makes 10 pints.