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Find a Business or PersonVENISON MINCEMEAT
VENISON MINCE MEATMix all ingredients well and cook until apples are transparent. Tastes vary so adjust the spices accordingly. Place hot in quart jars, seal, and process in water bath 20 minutes. |
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VENISON MINCE MEAT5 lbs. ground meat 5 lbs. raisins 2 qts. pineapple juice 4 tsp. cinnamon 1 tsp. allspice 3 lbs. ground suet 3 lbs. currants 1 pt. vinegar 2 tsp. cloves 8 lbs. chopped apples 5 lbs. brown sugar 1 tsp. mace *You can add 1 pound of citron or 1 pound of lemon peel or a jar of fruit cake mix. Mix all together; boil for 10 minutes. Pack in sterilized jars and process for 30 minutes in hot water bath (or 30 in pressure cooker at 15 pounds). |
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VENISON MINCEMEATCook meat until done and store in refrigerator (in cooking juices) overnight. Mix above ingredients thoroughly in roaster and heat until cooked down (approximately 2 hours). Add 1 pint brandy and 1 pint red wine. Pack in jars and cold pack for 15 minutes. Makes 10 quarts. |
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VENISON MINCEMEATCook slowly for 2 hours and seal in quart jars while hot. This will make 10 quarts of excellent mincemeat. |
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VENISON MINCEMEATPut venison through food chopper and simmer 1 hour in barely enough water to cover, and let most of liquid cook away toward finish. Put suet and raisins through food chopper. Add to venison along with all other ingredients, including cored, but unpeeled apples, finely hand chopped. Simmer 1 hour stirring often. Put in stone crock or in bottles for pieces as game dinner dessert. |
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VENISON MINCEMEATCombine and cook slowly for 1 hour. Can while hot. |
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