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Venison Mincemeat Pie Recipe

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This recipe for Venison Mincemeat Pie, by , is from THE SMYTH FAMILY TREE COOKBOOK , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Jerry Smyth


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 pound raisins, ground
pound currents, ground
pound 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

Simmer venison neck or roast in unsalted water until tender.
Cool and remove meat.
Run meat, suet, raisins, and currents through a 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.
Packin hot pint jars and seal.
Place in hot water bath for 10 minutes.
Makes 10 pints.

Number Of Servings:
Number Of Servings:
10 pints
Preparation Time:
Preparation Time:
4 hours
Personal Notes:
Personal Notes:
I am delighted to have the opportunity to pass on one of the top 3 recipes that I have finally got my hands on for this Christmas, I hope you enjoy it as much as I intend to.

N.B. Add 1/2 cup of water to each pint for a juicier pie. Processed this will keep for 2+ years. This makes 10 pints or 10 frozen pies.

TIP: Go to one of the big box stores in late November and ask for the mincemeat (Call first). Two years ago I got this specialty from Quebec and last year 2018 it was from Nova Scotia. Both were very good. If you're pressed for time, as most of us are this time of year, just spoon the mincemeat into a pie shell, add the top and you are in business. Good Luck and enjoy.




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