Submitted by Tommy 2r’s
Someone was asking the other day what to make from their venison and it being Christmas time I remembered this recipe. Mincemeat and Christmas used to be synonymous when I was a kid but it gets harder and harder to find a decent mince pie as the years go by.
I like this version for it’s textures as it’s not all ground to mush like the one on the canning instructions page. Freshly ground spices taste better as well.
- 5 qt. ground meat
- (1/2 venison &1/2 beef if desired) (I’ve made this with wild hog and javelina also)
- 5 qt. apples, chopped
- 3 lb. raisins
- 2-1/2 c. sugar
- 2 qt. apple cider (less 1/4 cup)
- 1/4 cup boiled cider (I get mine from King Arthur, really bumps up the flavor on apple pies too)
- 1 pt. molasses ( I sometimes substitute sorghum syrup)
- 1 pt. vinegar
- 1 tbsp. salt
- 1 tsp. pepper
- 1 tbsp. cloves
- 1 tbsp. allspice
- 4 tbsp. cinnamon
- 1 tbsp. nutmeg
Cook meat until done and store in refrigerator (in cooking juices) overnight. Mix above ingredients thoroughly in roaster and heat until cooked down (approximately 2 hours). Add 1 pint brandy and 1 pint red wine ( the better the quality of the wine and the brandy the better your end product will be). Makes 10 quarts.
Canning instructions (this recipe originally said to pack in jars and cold pack for 15 minutes)