|
|
Tell A Friend About This Recipe --- More Recipes--- Add your Recipe
Gene Blystone's Venison Mincemeat by www.country-cooking.com
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.
|
|
|
Powered by Country-cooking.com
|
