Best Maine Venison Mincemeat Recipes

VENISON MINCEMEAT

Venison Mincemeat image

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.

Provided by Aroostook

Categories Deer

Time 4h

Yield 10 pints, 80 serving(s)

Number Of Ingredients 17

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

Steps:

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

VENISON MINCEMEAT

Venison Mincemeat image

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

Provided by ellie_

Categories Dessert

Time 1h5m

Yield 3 jars mincemeat or enough mincemeat for 3 pies

Number Of Ingredients 17

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

Steps:

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.

Nutrition Facts : Calories 2443.2, Fat 53.5, SaturatedFat 28.4, Cholesterol 161, Sodium 2477.3, Carbohydrate 377.3, Fiber 24.7, Sugar 303.4, Protein 44.8

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