Looking for a recipe for Venison mince meat

[Dave521]

When I was growing up I can remember my grandmother makeing mince meat pies adn when my dad got the first deer I ever saw killed he had it made into mince meat, when my grandmother passed away we lost the recipe since it was from memory and she hadn't told anyone what was in it. I have been huniting for the recipe since we moved west from Maine, my dad loves it and I would like to be able to make some for him as a thank you for all the stuff he has taught me over the years.

[Jim's Mom]

Dave, my mom has several venison mincemeat recipes she has used over the years. Here is the one she likes best.

              Venison Mincemeat

 2 lbs. venison
 1 lb. pork
 1/2 lb. suet (get from butcher shop)
 2 lbs. seedless raisins
 2 lbs. currants
 4 1/2 cups granulated sugar
 2 1/4 cups brown sugar
 2 oranges
 2 lemons
 1 lb. prepared candied fruit
 2 quarts chopped apples
 1 cup molasses
 2 tea. sp. ground cloves
 3 tea. sp. each of cinnamon and ginger
 1 tea. sp. nutmeg
 1 1/2 cups cider

 Cook venison, pork and suet until tender. Mince fine or grind through food chopper. Cook raisins and currants until soft. Chop candied fruit, apples, oranges and lemon very fine or grind through coarse blade of food chopper. Add meat and other ingredients and simmer together for 12 minutes. This makes about 7 quarts. If I remember right it takes about 2 quarts  to make a pie. (It makes great pies). You can put it up in containers and freeze it. This recipe can also be used for beef mincemeat.
 
I am at my mom's house right now and got this recipe from her personal cooking notes. I signed her up on tradgang today when I saw your request for the recipe.

 When I get back home, I'll get another recipe for mincemeat and post it also. I think I also have a recipe for a great pie crust that she uses to make mincemeat pies.  Jim Harris

[Todd Robbins]

That sounds delicious!

Todd

[Jim Harris]

Dave, I finally found the other recipe. I like this one best. My mom (Jim's Mom) makes this up for use in Venison Mince Meat pies.
 
        Mom's Venison Mince Meat Pie

1 qt. chopped cooked venison (simmer in water
      until tender, save some of the water).
2 qts. chopped apples
1 pt. suet or nucoa (get suet from the butcher
      shop).
1 pt. boiled cider
2 qts. sugar
1/2 pt. molasses
12 oz. raisins
2 tbl. sp. allspice
2 tbl. sp. cinnamon
1 tbl. sp. cloves (ground)
1 tbl. sp. nutmeg
1 tbl. sp. salt

Mix all ingredients together and simmer for 1 hour. You can add more cider or water (that you saved from simmering the beef) if more liquid is needed. Let it cool and then add to the pie crust.
Preheat oven to 400 degrees.
Use 2 cups for an 8" pie or 3 cups for a 9" pie. Cover the pie with a top crust, fold edges under edge of tin and crimp in with fingers. Put slashes in the center of the top crust in an "x" pattern to vent steam while baking. Best to put the pie on a baking sheet in case it bubbles over. Bake for 35 to 40 minutes.
The mince meat can also be froze for later use.

              Mom's best pie crust

4 cups flour
1 cup shortning
1 cup margerine
1 tbl. sp. sugar
2 tea. sp. salt
1 tbl. sp. vinegar
1 egg
1/2 cup cold water

Cut the first 5 ingredients with a pastry blender. Beat the egg, vinegar and water together and combine thoughly with the first 5 ingredients. Chill for 15 minutes before putting in the pie tins.

This is a delicious pie!!
Also, if you do a google search for Venison Mince Meat and Venison Mince Meat Pie, you will find a lot of additional recipes.
       Jim Harris

[ratgunner]

That sounds good.What time did she say it would be ready ? LOL. Everyone to Jim's moms for Sunday supper.

[Jim Harris]

Ha Ha !!! Good one ratgunner. It made my mom's day when she read your post about Sunday supper at her place.
I just got home today from a 5 day visit with her. She is now 80 years old and lives alone about 150 miles from me.
The venison mince meat is really good though. If you get a chance to try it you won't be disapointed. Great pie. Take care, Jim

[Jim Harris]

Back up for Thanksgiving. A lot of work to make these pies but well worth it. Jim