MSU Extension White-Tailed Deer Management

Venison Mincemeat

October 1, 2017

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

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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.