Venison Mincemeat

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READY IN: 1hr 5mins

INGREDIENTS

Nutrition
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DIRECTIONS

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