Maine Venison Mincemeat

Recipe by Ben Hooper
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READY IN: 48hrs
YIELD: 15 pies
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Boil the deer neck in enough water to keep it covered, for 4 hours or until the bones come out clean.
  • Whilst the neck is boiling, peel, core and chop the apples.
  • Let pot of meat cool overnight.
  • Grind the meat, and 1 cup solid suet that forms on top, through a fine plate, quarter and grind the lemon and orange (peel and all)
  • Combine everything except 1 pt of cider in a large pot.
  • Simmer over very low heat, stirring with care not to burn on. I cook mine on a wood cook stove. A hot top also works well.
  • Adjust the consistency with the cider, depending on how much juice the apples produce.
  • Simmer for 45 minutes or so, until the mixture is bubbling, but apples are still mostly whole.
  • Add brandy to taste.
  • Pack into quart mason jars hot, or plastic containers cool and freeze for pies.
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