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Gene Blystone's Venison Mincemeat



4 lb Venison
2 lb Beef suet
-Tart apples
3 lb Brown sugar
2 c Maple Syrup OR
2 c Dark molasses
2 qt Cider
3 lb Currants
4 lb Seeded raisins
1/2 lb Citron, cut fine
1 Ot
1 qt Brandy OR
1 qt Wine
1 T Cinnamon
1 T Ground clove
1 t Allspice
1 t Mace
1 t Nutmeg
-Salt to taste
-Apple jack OR


Cover and cook the venison and suet with boiling water until tender; let it cool in the liquid. When it is cold and the fat has solidified, remove meat and chop the cake fat (suet). Reboil the liquid until it has been reduced to 1 1/2 cups. Chop the venison and add it to twice as much peeled, cored and finely chopped apple. Add the sugar and maple syrup or molasses. Add the dried fruit, suet, cider and the reduced boiling liquid. Boil slowly for 2 hours, stirring to prevent burning. Add the apple jack or brandy or wine and the spices. Mix thoroughly and store in crocks or jars. May also be frozen, but does't freeze hard. 15 pies, recipe can be cut in half.