Best 4 Pages Venison Mincemeat Recipes

Venison mincemeat, a delicious and versatile dish, can be enjoyed in a variety of ways. Made from ground venison, it is a nutritious and flavorful alternative to traditional mincemeat. Whether you are looking for a hearty stew, a savory pie filling, or a unique take on tacos, there is a recipe out there to suit your taste. With its rich flavor and versatility, venison mincemeat is sure to become a favorite in your kitchen.

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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

Ingredients

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.

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

Ingredients

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

PAGE'S VENISON MINCEMEAT

PAGE'S VENISON MINCEMEAT image

Categories Game Dessert Christmas

Yield 46 1 1/2 pint jars

Number Of Ingredients 15

Ingredients

8 lb Raisins (seedless or seeded)
10 lb Sugar
8 lb Venison or Beef (lean, 1/2" Cubes)
4 lb Suet
1 lb Citron (chopped)
8 qts. Apples (pealed, cored, and chopped)
6 qts. Apple Cider (sweet)
1 qt. Molasses (light)
1 qt. Meat Broth
12 Lemons (juice only)
6 Tbls. Cinnamon
6 Tbls. Mace
6 Tbls. Cloves
Salt to taste
1 Tbls. Brandy - per jar

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.

CANADIAN NORTH WOODS VENISON MINCEMEAT

Canadian North Woods Venison Mincemeat image

"An Old Canadian North Woods recipe enough for 20 pies with modifications" Freeze. This is from the UK Explorers Club. Richard Dominick is the submitter. The recipe was obtained around 1947.

Provided by drhousespcatcher

Categories Deer

Time 2h

Yield 20 Pies, 120 serving(s)

Number Of Ingredients 19

Ingredients

4 lbs cold fine ground lean venison
12 lbs uncooked apples, peeled and fine ground
2 lbs suet, fine ground
2 lbs seedless currants
4 lbs seedless raisins
6 tablespoons grated lemon peel
5 lbs brown sugar
1 teaspoon black pepper
6 teaspoons salt
1 quart vinegar, see note
1 quart molasses, see note
2 lemons, juice of
1 -2 cup meat stock
3 tablespoons ground cloves
12 tablespoons cinnamon
5 teaspoons nutmeg
2 cups port wine
3 cups brandy
3 cups rum

Steps:

Cook the venison by boiling until lightly cooked.
Mix the ingredients together in order to the meat stock. Stir and bring to a boil, then simmer for 2 slow hours.
Add the remaining ingredients. Mix all together well. Cool slowly. Keeps very well in the freezer and can be taken out to make your favorite pie. Suggest freezing in portions for pie.
Notes: in place of the 1 qt vinegar they found that their favorite variation was 1 pint of tarragon vinegar or 1 pint of port wine vinegar.
In place of the molasses you can use pancake syrup or a good maple syrup [real]. They choice was the molasses.

Nutrition Facts : Calories 327.7, Fat 7.8, SaturatedFat 4.2, Cholesterol 17.9, Sodium 136.4, Carbohydrate 54.8, Fiber 3.1, Sugar 45.7, Protein 4.6

Tips for Making Venison Mincemeat:

Choose high-quality venison mince. Look for meat that is a deep red color and has little to no fat.
Soak the raisins and currants in brandy or rum overnight. This will plump them up and add flavor to the mincemeat.
Use a variety of spices, such as cinnamon, nutmeg, cloves, and allspice. These spices will give the mincemeat a warm and festive flavor.
Cook the mincemeat slowly over low heat. This will allow the flavors to develop and the meat to become tender.
Store the mincemeat in a cool, dark place for up to 3 months. You can also freeze it for up to 1 year.

Conclusion:

Venison mincemeat is a delicious and versatile ingredient that can be used in a variety of dishes, from pies and tarts to cookies and cakes. With its rich flavor and unique texture, venison mincemeat is sure to become a favorite in your kitchen. So next time you're looking for a new and exciting way to use venison, give venison mincemeat a try. You won't be disappointed!