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.
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
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.
MINCE PIES (WITH HOMEMADE MINCEMEAT)
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
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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