Best Pages Venison Mincemeat Recipes
VENISON MINCEMEAT
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
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
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.
Provided by Aroostook
Categories Deer
Time 4h
Yield 10 pints, 80 serving(s)
Number Of Ingredients 17
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
Provided by Molly O'Neill
Categories side dish
Time 30m
Yield About enough for 3 pies
Number Of Ingredients 16
Steps:
- In a large saucepan, combine the venison, suet, brown sugar, molasses, cider, currants and raisins. Place over medium-low heat and cook, stirring occasionally, until the sugar is dissolved, about 5 minutes. Add the apples and orange zest and cook until the apples are tender, about 10 minutes. Add the remaining ingredients and cook another 15 minutes. Remove from the heat and cool. Will keep refrigerated for up to 5 days.
Nutrition Facts : @context http, Calories 442, UnsaturatedFat 10 grams, Carbohydrate 66 grams, Fat 16 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 5 grams, Sodium 107 milligrams, Sugar 59 grams
CANADIAN NORTH WOODS VENISON MINCEMEAT
"An Old Canadian North Woods recipe enough for 20 pies with modifications" Freeze. This is from the UK Explorers Club. Richard Dominick is the submitter. The recipe was obtained around 1947.
Provided by drhousespcatcher
Categories Deer
Time 2h
Yield 20 Pies, 120 serving(s)
Number Of Ingredients 19
Steps:
- Cook the venison by boiling until lightly cooked.
- Mix the ingredients together in order to the meat stock. Stir and bring to a boil, then simmer for 2 slow hours.
- Add the remaining ingredients. Mix all together well. Cool slowly. Keeps very well in the freezer and can be taken out to make your favorite pie. Suggest freezing in portions for pie.
- Notes: in place of the 1 qt vinegar they found that their favorite variation was 1 pint of tarragon vinegar or 1 pint of port wine vinegar.
- In place of the molasses you can use pancake syrup or a good maple syrup [real]. They choice was the molasses.
Nutrition Facts : Calories 327.7, Fat 7.8, SaturatedFat 4.2, Cholesterol 17.9, Sodium 136.4, Carbohydrate 54.8, Fiber 3.1, Sugar 45.7, Protein 4.6
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