Venison Mincemeat Pie Recipes

OLD-FASHIONED MINCEMEAT PIE RECIPE FROM 1798

Steps:

• If using ground beef, brown the meat in a saucepan over medium heat. If you are using other cuts of raw beef, boil the beef until it is cooked and then chop it into small pieces. Or, if you are using left over beef that has already been cooked, you can chop the meat into small pieces. After chopping the beef, add the salt to the meat.
• In a large bowl, combine chopped apples, chopped suet (or your suet substitute) cider, spices, and fruit. Add the beef and apple cider and mix well until all ingredients are thoroughly combined. (If you want to be more authentic, you can chop up all of the ingredients together at this point to mince them finely.)
• Line a 9 inch pie plate with pastry and then pour in the mincemeat.
• Add the top crust, sealing the edges with a fork and cutting slivers in the top to let out steam. If you want an extra golden brown crust you can brush the top of the pie with some egg.
• Bake in a 400 degree oven for about 45 minutes until the crust looks golden brown.

VENISON MINCEMEAT

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.

MAINE VENISON MINCEMEAT

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.

PAGE'S VENISON MINCEMEAT

Steps:

• Place above ingredients (except brandy) in large container and mix well. Fill 1 1/2 pint jars. Add brandy and seal. Cook in pressure canner at 5lb pressure for 90 minutes. If you use quart jars - process for 90 minutes, as well. The following is my additional notes on making pies from the filling: When making the pie, put the contents of the 1 � jar into a 9" pie pan lined with an uncooked pie crust. Top with another crust and seal the edge. Cut a vent slit in the top crust about 2" long. Bake in a 375-degree (F) oven for 20 minutes with the edge of pie covered with foil. Remove foil and bake for another 25-30 minutes until crust is golden brown. Note: I've also cooked the whole thing in a big batch (60 minutes if I remember correctly) and frozen in in 1 1/2 pint freezer containers. Keeps for several years in the freezer with no problems.

VENISON MINCEMEAT PIE

Steps:

• Brown venison. Add ingredients and simmer uncovered until liquid reduces to a syrup. Cool filling and pour 6 cups into Freezer Bags. Thaw before using. This is a two crust 9" pie. Cook pie at 425 degrees for 15 minutes and 350 degrees for 30 minutes or until crust is lightly browned.