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.
MAINE VENISON MINCEMEAT
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
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.
PAGE'S VENISON MINCEMEAT
Steps:
- Place above ingredients (except brandy) in large container and mix well. Fill 1 1/2 pint jars. Add brandy and seal. Cook in pressure canner at 5lb pressure for 90 minutes. If you use quart jars - process for 90 minutes, as well. The following is my additional notes on making pies from the filling: When making the pie, put the contents of the 1 � jar into a 9" pie pan lined with an uncooked pie crust. Top with another crust and seal the edge. Cut a vent slit in the top crust about 2" long. Bake in a 375-degree (F) oven for 20 minutes with the edge of pie covered with foil. Remove foil and bake for another 25-30 minutes until crust is golden brown. Note: I've also cooked the whole thing in a big batch (60 minutes if I remember correctly) and frozen in in 1 1/2 pint freezer containers. Keeps for several years in the freezer with no problems.
VENISON MINCEMEAT PIE
Steps:
- Brown venison. Add ingredients and simmer uncovered until liquid reduces to a syrup. Cool filling and pour 6 cups into Freezer Bags. Thaw before using. This is a two crust 9" pie. Cook pie at 425 degrees for 15 minutes and 350 degrees for 30 minutes or until crust is lightly browned.
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
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