MAINE VENISON MINCEMEAT
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
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.
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The Gemini Gypsy
[email protected]I was a bit hesitant to try this recipe because I'm not a big fan of venison, but I'm so glad I did. The mincemeat was surprisingly delicious, and the crust was flaky and golden brown. I'll definitely be making this again.
Stacey Kuntambila
[email protected]This recipe is a keeper! The mincemeat is so flavorful and the crust is perfectly flaky. I'll definitely be making this again for my holiday gatherings.
Sedrina Limbu
[email protected]I've made this recipe several times now, and it's always a hit. The mincemeat is always moist and flavorful, and the crust is perfectly flaky. I've even started experimenting with different fruits and spices in the mincemeat, and it's always turned o
MD:MASUM BILLAL
[email protected]This was my first time making mincemeat, and I'm so glad I tried this recipe. It was surprisingly easy to make, and the results were delicious. The mincemeat was flavorful and moist, and the crust was flaky and golden brown.
Md Bangladesh
[email protected]I made this recipe for a holiday party and it was a huge success! Everyone loved it, even those who aren't typically fans of venison. The mincemeat was rich and flavorful, and the crust was perfectly flaky.
Mazen Mohamed
[email protected]This recipe was a hit with my family! The mincemeat was flavorful and moist, and the crust was flaky and golden brown. I'll definitely be making this again.
Bimal Pariyar
[email protected]I've never made mincemeat before but this recipe was easy to follow and the results were delicious. The mincemeat was flavorful and the crust was flaky. I'll definitely be making this again.
William Melo
[email protected]This recipe is a great way to use up leftover venison. The mincemeat is flavorful and moist, and the crust is flaky and golden brown. I'll definitely be making this again.
Rengoku Hashira
[email protected]I was a bit hesitant to try this recipe because I'm not a big fan of venison, but I'm so glad I did. The mincemeat was surprisingly delicious, and the crust was flaky and golden brown. I'll definitely be making this again.
Wali khan Khan
[email protected]This recipe is a keeper! The mincemeat is so flavorful and the crust is perfectly flaky. I'll definitely be making this again for my holiday gatherings.
Nosher Ali
[email protected]I've made this recipe several times now, and it's always a hit. The mincemeat is always moist and flavorful, and the crust is perfectly flaky. I've even started experimenting with different fruits and spices in the mincemeat, and it's always turned o
Jimena
[email protected]This was my first time making mincemeat, and I'm so glad I tried this recipe. It was surprisingly easy to make, and the results were delicious. The mincemeat was flavorful and moist, and the crust was flaky and golden brown.
francesca Ndip
[email protected]I made this recipe for a holiday party and it was a huge success! Everyone loved it, even those who aren't typically fans of venison. The mincemeat was rich and flavorful, and the crust was perfectly flaky.
Chase Martin
[email protected]I've been looking for a venison mincemeat recipe that didn't use suet, and this one fit the bill perfectly. It turned out great! The mincemeat was moist and flavorful, and the crust was flaky and golden brown.
Ashish Waiba
[email protected]This venison mincemeat recipe was a hit with my family! The flavors were perfectly balanced and the texture was spot-on. I'll definitely be making this again.