Best 5 Maine Venison Mincemeat Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

If you have some tasty venison and want to try something different, then Maine venison mincemeat is the perfect recipe for you. Venison mincemeat is popular for its distinctive sweet and spicy flavor profile, and it is incredibly versatile. It can be used as a filling for pies, tarts, and turnovers, or it can be added to stews, soups, and casseroles. No matter how you choose to enjoy it, Maine venison mincemeat is sure to be a hit with your family and friends.

Here are our top 5 tried and tested recipes!

VENISON MINCEMEAT



Venison Mincemeat image

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

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 lb raisins, ground
1/2 lb currants, ground
1/4 lb 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

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



Maine Venison Mincemeat image

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

1 deer, neck
5 gallons whole apples (I prefer Wolf River)
1 lb raisins
4 cups sugar
1 cup molasses
1 orange
1 lemon
1 -2 pint apple cider
1 tablespoon clove
1 1/2 tablespoons cinnamon
brandy

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



Venison Mincemeat image

Provided by Molly O'Neill

Categories     side dish

Time 30m

Yield About enough for 3 pies

Number Of Ingredients 16

1/2 pound finely chopped venison
1/4 pound beef suet, finely chopped
12 ounces dark brown sugar
1/2 cup molasses
2 cups apple cider
1 1/2 cups dried currants
1 1/2 cups raisins
2 apples, peeled and cored and diced
Zest of orange
1 1/2 cups chopped walnuts
1/2 cup brandy
1/2 teaspoon ground cinnamon
1/2 teaspoon ground mace
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/2 teaspoon salt

Steps:

  • In a large saucepan, combine the venison, suet, brown sugar, molasses, cider, currants and raisins. Place over medium-low heat and cook, stirring occasionally, until the sugar is dissolved, about 5 minutes. Add the apples and orange zest and cook until the apples are tender, about 10 minutes. Add the remaining ingredients and cook another 15 minutes. Remove from the heat and cool. Will keep refrigerated for up to 5 days.

Nutrition Facts : @context http, Calories 442, UnsaturatedFat 10 grams, Carbohydrate 66 grams, Fat 16 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 5 grams, Sodium 107 milligrams, Sugar 59 grams

MINCEMEAT



Mincemeat image

Mincemeat is a traditional English treat that is usually used as filling for mince pies during Christmas, but it tastes great mixed with vanilla ice cream, as well. This recipe uses butter instead of the traditional suet, which makes this mincemeat suitable for vegetarians. Store in the refrigerator for up to 6 weeks.

Provided by Ita

Categories     World Cuisine Recipes     European     UK and Ireland     English

Time 50m

Yield 24

Number Of Ingredients 15

1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1 large green apple, peeled and finely chopped
1 ¼ cups sultana raisins
1 ⅛ cups white sugar
½ cup dried currants
½ cup raisins
½ cup butter
½ cup chopped almonds
1 ½ tablespoons grated orange zest
½ teaspoon ground cinnamon
1 cup brandy

Steps:

  • Combine cinnamon, cloves, ginger, nutmeg, and allspice in a bowl. Reserve 1 heaped teaspoon for the mincemeat. Store the rest in a small jar for a later use.
  • Inspect two 12-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until mincemeat is ready. Wash new, unused lids and rings in warm soapy water.
  • Combine apple, sultanas, sugar, currants, raisins, and butter in a saucepan. Cook over low heat and stir gently until butter has melted. Stir in chopped almonds, orange zest, 1 teaspoon of mixed spice, and cinnamon. Bring mixture to a simmer and cook, stirring occasionally, 5 to 10 minutes.
  • Remove from heat and set mincemeat aside to cool down for 30 minutes. Stir in brandy. Spoon into sterilized jars.

Nutrition Facts : Calories 156.3 calories, Carbohydrate 21.9 g, Cholesterol 10.2 mg, Fat 5 g, Fiber 1.5 g, Protein 0.9 g, SaturatedFat 2.6 g, Sodium 32.6 mg, Sugar 19.5 g

MAINE VENISON STEW



Maine Venison Stew image

A slow cooked easy recipe, all ingredients are diced and thrown into the crock pot with no pre-cooking prep work. A hearty tasting stew that is not 'gamey', it would work just as well with beef.

Provided by Shann

Categories     Soups, Stews and Chili Recipes     Stews

Time 9h20m

Yield 8

Number Of Ingredients 13

2 pounds venison stew meat
8 medium potatoes, peeled and cubed
3 medium onions, diced
3 stalks celery, diced
8 large carrots, peeled and diced
3 cubes beef bouillon
2 (14.5 ounce) cans beef broth
2 tablespoons browning and seasoning sauce
2 cups frozen green peas
2 cups fresh mushrooms, sliced
salt and pepper to taste
½ cup cornstarch
1 cup water

Steps:

  • Combine the venison, potatoes, onions, celery, carrots, bouillon, broth, and seasoning sauce in a slow cooker. Pour in just enough water to cover. Turn to High and cook until the stew comes to a boil. Reduce heat to Low and continue cooking until the venison is tender, about 8 to 10 hours.
  • Ladle off any fat which has collected on the surface, then stir in the peas and mushrooms if using. Season to taste with salt and pepper. Whisk together the cornstarch and water. Stir this into the stew, increase heat to High, and cook until the stew has thickened and the peas have warmed through.

Nutrition Facts : Calories 406.9 calories, Carbohydrate 61.9 g, Cholesterol 85.7 mg, Fat 3.4 g, Fiber 9.4 g, Protein 32.6 g, SaturatedFat 1.2 g, Sodium 876.3 mg, Sugar 9.7 g

Tips:

  • Use fresh venison mince for the best flavor.
  • If you don't have venison mince, you can substitute ground beef or lamb.
  • Use a variety of dried fruits and nuts in your mincemeat.
  • Add spices like cinnamon, nutmeg, and cloves to taste.
  • Don't overcook the mincemeat, or it will become dry.
  • Serve the mincemeat with a dollop of whipped cream or ice cream.

Conclusion:

Maine venison mincemeat is a delicious and versatile dish that can be enjoyed in many ways. Whether you use it as a pie filling, a tart filling, or a spread for sandwiches, you're sure to love its rich, flavorful taste. So next time you have some venison mince on hand, be sure to give this recipe a try.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #north-american     #pies-and-tarts     #tarts     #canning     #desserts     #american     #1-day-or-more     #easy     #european     #fall     #heirloom-historical     #holiday-event     #pies     #english     #stove-top     #thanksgiving     #seasonal     #oamc-freezer-make-ahead     #wild-game     #deer     #northeastern-united-states     #meat     #equipment     #number-of-servings     #presentation     #served-cold     #3-steps-or-less     #technique     #unprocessed-freezer

Related Topics