Venison Mincemeat

by M.D. Creekmore on December 18, 2012 · 6 comments

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)

http://nchfp.uga.edu/how/can_05/mincemeat_filling.html

6 comments

Judy, another one December 18, 2012 at 10:50 am

I would add that any lamb dish works well venison. I dearly love Middle-eastern or Indian lamb dishes done with venison. The all time favorite at my house is chili.

JP in MT December 18, 2012 at 11:40 am

Please, keep the recipes coming!!!!!

mountain lady December 18, 2012 at 1:03 pm

This brings back a few memories of when I helped my grandparents make the holiday mincemeat. I know she cooked venison, beef, and pork. When cooked, it went through the meat grinder along with the apples. They also used rum instead of brandy and red wine. Also sugar instead of molasses. Wish I could remember all the other little details, but that was in the 40s, and that was a long time ago. Thanks for the memories.

akaGaGa December 18, 2012 at 6:23 pm

That sounds yummy! But for caution’s sake, the link you provided says to hot pack in a pressure canner for 90 minutes. You don’t want people getting sick from all those valuable ingredients.

Backwoods Prepper December 18, 2012 at 10:02 pm

I like to can my deer meat. I cut my deer meat up in 1 inch pieces pack raw in jar add 1 teaspoon non iodized salt leaving 1 inch space. can 90 minutes 10 lbs pressure. When you open a jar of this you can either drain off the liquid mash with fork and add BBQ sauce yum yum. Or leave liquid add a couple packs of brown gravy and heat till gravy is thick, whip up some mashed potaoes and man oh man what a meal.

Backwoods Prepper December 18, 2012 at 10:03 pm

Done gone and made myself hungry!

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