Recipe – Venison Mincement

I admit it…I love sweets. Dessert is my favorite food group! So with a freezer full of venison, it is only natural that I would want to find a way to use it in some kind of tasty sweet treat. This recipe for venison mincemeat makes 4 quarts of filling. Although mincemeat is usually thought of as a holiday treat, I use it year round for pies and bars. I have also canned large batches and given it as Christmas gifts. Enjoy!

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2 lbs. lean ground venison (can use elk or beef; can also use neck meat or roast, chopped)

1 lb. ground beef suet

5 lbs. (approx 9 large) Granny Smith or other tart apples, peeled, pared, cored, finely chopped

3 cups brown sugar, packed

1 cup molasses

4 cups apple cider

1 ½ lbs. dried currants

2 lbs. raisins

Juice and grated rind of one orange

Juice and grated rind of one lemon

1 tsp. ground cloves

1 tsp. ground cinnamon

1 tsp. allspice

1 tsp. salt

1 lb walnuts, coarsely chopped (optional)

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Apricot or peach brandy, to taste—approx ½-1 cup (optional)

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Combine all ingredients except brandy in a large heavy pot and mix well. Cook over low heat, simmering for 2 hours or until thickened, stirring occasional with a wooden spoon. Remove from heat. Add brandy and mix well. Makes 4 quarts. One quart makes one pie. Remaining filling can be canned using either pressure cooker method or boiling water bath for 90 minutes.