Venison Mincemeat


Michigan Venison: How to field dress, butcher, prepare/cook/preserve


Prep Time: 10 Minutes

Cook Time: 120 Minutes

Numer of Servings: 8


Ingredients

  • 4 pounds of cooked venison
  • 5 pounds of apples (chopped)
  • 1/2 pound beef suet (ground)
  • 2 pounds dried currants
  • 4 pounds seedless raisins
  • 2 pounds crushed pineapple
  • 2 cups white sugar
  • 2 cups brown sugar
  • 2 scant Tbsp. salt (optional)
  • 2 Tbsp. cinnamon
  • 1 Tbsp. vanilla
  • 1 tsp. cloves
  • 1 tsp. allspice
  • 3 quarts cider (sweet)

Instructions

Combine all ingredients in a large pot. Cook slowly for 2 hours until the internal temperature is a minimum of 165 degrees F. Cool in the refrigerator in a shallow pan, pour into freezer containers and freeze. May be frozen up to 6 months. Refrigerated mincemeat may be stored up to 1 week.