Best Venison Mincemeat Pie 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.

MAINE VENISON MINCEMEAT

Maine Venison Mincemeat image

Venison mincemeat is an old Maine tradition. The deer neck is normally used, but any scrap bones can provide the boiled meat. Moose or Beef also makes good mincemeat if venison is not available.

Provided by Ben Hooper

Categories Tarts

Time P2D

Yield 15 pies

Number Of Ingredients 11

Ingredients

1 deer, neck
5 gallons whole apples (I prefer Wolf River)
1 lb raisins
4 cups sugar
1 cup molasses
1 orange
1 lemon
1 -2 pint apple cider
1 tablespoon clove
1 1/2 tablespoons cinnamon
brandy

Steps:

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.

TRUE MINCE MEAT PIE

True Mince Meat Pie image

My family all being ranchers has made true mince meat pie...they even canned it so they would have it available....this is so much better than what you buy at the store which is mock...You can usually but venison at any meat market (butcher) or Trader Joe;s should have it.... Mincemeat developed as a way of preserving meat...

Provided by JoSele Swopes

Categories Savory Pies

Time 7h35m

Number Of Ingredients 20

Ingredients

2 CRUST PIE LATTICE OR FULL CRUST
2 pie pastry, prepared top and bottom
MINCE MEAT
2 c apple cider or apple juice
1 c dark seedless raisins
1/2 c dried sour or sweet cherries or currants
1 1/2 c chopped, peeled apples
1/4 lb ground venison
1 tsp ground cinnamon
1 tsp ground cloves
1 tsp ground ginger
1/2 tsp salt
1/2 tsp ground nutmeg
1/4 tsp ground allspice
PIE CRUST
1 1/2 c unsifted all-purpose flour
1/2 tsp salt
1/3 c lard or butter
6 Tbsp cold water as needed
1 Tbsp vinegar distilled

Steps:

1. Pre Heat oven to 350'F 9-inch pie plate
2. At least 4 hours before making pie, prepare the mincemeat: In a large pot, combine meat, and cider, raisins, and cherries or currants (prefer currants), and spices.
3. Cover and heat to boiling over high heat. Reduce heat to low and simmer 30 minutes, stirring occasionally.
4. (Mincemeat can be made up to 3 months ahead and frozen. If frozen, thaw mincemeat before making pie or baking time will be lengthened, or canned.)
5. Meanwhile, prepare pastry and refrigerate until ready to use-at least 30 minutes.
6. Meanwhile, prepare pastry and refrigerate until ready to use-at least 30 minutes. Divide pastry into 3 equal pieces. Press 2 pieces together and shape into a ball. Between 2 sheets of waxed paper, roll out ball of pastry into an 11 -inch round. Remove top sheet of paper and invert pastry into 9-inch pie plate, letting excess extend over edge. Remove bottom sheet of paper. Between sheets of waxed paper, roll out remaining pastry to a 9 1/2- by 6-inch rectangle. Remove top sheet of paper from pastry. Cut rectangle into four 9 1/2- by 1 1/2-inch strips. Carefully spoon mincemeat into crust-lined pie plate. Remove pastry strips from waxed paper, one at a time, and place across mincemeat to create spokes. All four strips will overlap in the center. Lift edge of bottom crust over ends of strips. Pinch together and flute edge. Place pie on rimmed baking sheet. Bake pie 50 to 55 minutes or until crust is lightly browned and filling bubbles. Cool 10 minutes on wire rack before cutting.