Canadian North Woods Venison Mincemeat Recipes

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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

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.

VENISON MINCEMEAT



Venison Mincemeat image

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

1 lb venison
5 ounces suet
3 lbs green apples
1 1/2 cups brown sugar
1 lb golden raisin
10 ounces raisins
5 ounces candied citron peel
1/3 cup candied orange peel
1/4 cup candied lemon peel
2 1/2 tablespoons ground cinnamon
1 tablespoon ground cloves
1 teaspoon nutmeg, grated
1 tablespoon sea salt
1/3 cup cider vinegar
1/3 cup water
1 cup rum
1 cup Bourbon

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

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

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.

MINCE PIES (WITH HOMEMADE MINCEMEAT)



Mince Pies (With Homemade Mincemeat) image

Unlike what the name implies, these little tarts are not made with meat. They are actually filled with spiced, slightly boozy dried fruit and encased in a tender sweet pastry. An absolutely must-have at Christmas time in the UK! We can get mincemeat in jars in the supermarket but I've provided a recipe for homemade mincemeat in case you can't buy it ready-made. Just be aware that you need to 'mature' the filling in the jar for at least 2 weeks so plan accordingly!

Provided by Izy Hossack

Categories     Dessert

Time 55m

Yield 24 mince pies

Number Of Ingredients 16

2 cups currants
2 cups raisins
1/2 cup brandy
3/4 cup chopped candied peel
1 lemon, juice and zest of
1/4 teaspoon ground nutmeg
1/2 lb Granny Smith apples, peeled, cored and chopped into raisin-sized pieces
1 cup dark brown sugar
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1 cup shredded suet (or frozen, grated shortening)
7 tablespoons unsalted butter
1/4 cup granulated sugar
3 egg yolks
1 2/3 cups all-purpose flour
1/4 teaspoon salt

Steps:

  • For the filling, mix all the filling ingredients in a large bowl. Cover and let sit overnight to absorb all the liquid then spoon and pack into sterilised jars. Let it sit for at least 2 weeks (but longer is better) before using. (You can also just buy two 14oz jars of 'mincemeat' if you can find it).
  • For the pastry:.
  • Cream the butter and sugar in a medium bowl until smooth. Add the egg yolks and stir them in until smooth. Add the flour and salt, stir briefly then use your hands to gently knead into a uniform dough. Divide into two balls, flatten into disks and cover with plastic wrap then chill for an hour.
  • Preheat the oven to 350°F.
  • To assemble:.
  • Remove one disk of pastry from fridge and unwrap. Roll out on a piece of floured baking paper until very thin - about 1/8-inch thick. Use a circular cutter to cut out twelve 3-inch circles. Place the circles into a mini tart/tartlette pan. Spoon in a heaped teaspoonful of filling. Re-roll the scraps of dough and cut out 12 stars to place ontop of each tartlet.
  • Bake for 10-15 minutes until golden and bubbling. Remove from the pan to a wire rack to cool completely.
  • Repeat the rolling, cutting and filling of the pies using the remaining pastry.
  • Store in an airtight container.

Nutrition Facts : Calories 280.5, Fat 13, SaturatedFat 7.3, Cholesterol 36.1, Sodium 31.4, Carbohydrate 37.7, Fiber 1.7, Sugar 27.2, Protein 2.3

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