 |
Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 3 |
|
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 Ingredients:
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 |
Directions:
1. Grind venison through the medium plate of a meat grinder.
2. 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.).
3. Peel and core the apples and chop them in a food processor.
4. Place the ground meat and the apples in a large bowl and then mix in the rest of the ingredients, blending well.
5. 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.
6. Store in refrigerator for a least a month to bind flavors together.
7. The mincemeat will continue to develop for another 4 months or so and can then be stored indefinitely.
8. 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.
|
|