My grandparents passed down recipe for venison mincemeat. Yep with deer meat. It's delicious, but only my son and I are left who like it. Here's the recipe. This is an old recipe that was given to my grandparents (Howard and Marjorie Maw), when they were young and just married, by a man named Page (his last name, I can't recall his first name). Page was in his forties or fifties when they first met. My grandparents were both born in 1914. So the recipe is quite old. My grandparents were bakers by trade, so they know their pies. Page helped mentor my grandparents and was a fine outdoorsman and hunter Enjoy Page's Venison Mincemeat 8 lb Raisins (seedless or seeded) 10 lb Sugar 8 lb Venison or Beef (lean, 1/4" Cubes) 4 lb Suet 1 lb Citron (chopped) 8 qts. Apples (pealed, cored, and chopped) 6 qts. Apple Cider (sweet) 1 qt. Molasses (light) 1 qt. Meat Broth 12 Lemons (juice only) 6 Tbls. Cinnamon 6 Tbls. Mace 6 Tbls. Cloves Salt to taste 1 Tbls. Brandy - per jar Place above ingredients (except brandy) in large container and mix well. Fill 1 1/2 pint jars. Add brandy and seal. Cook in pressure canner at 5lb pressure (adjust for altitude) for 90 minutes. Makes 46 - 1 1/2 pint jars. If you use quart jars - process for 90 minutes, as well. The following is my additional notes on making pies from the filling: When making the pie, put the contents of the 1 1/2 jar into a 9" pie pan lined with an uncooked pie crust. Top with another crust and seal the edge. Cut a vent slit in the top crust about 2" long. Bake in a 375-degree (F) oven for 20 minutes with the edge of pie covered with foil. Remove foil and bake for another 25-30 minutes until crust is golden brown. Note: I've also cooked the whole thing in a big batch (90 minutes if I remember correctly) and frozen in in 1 1/2 pint freezer containers. Keeps for several years in the freezer with no problems.
My grandparents passed down recipe for venison mincemeat. Yep with deer meat. It's delicious, but only my son and I are left who like it.
Here's the recipe.
This is an old recipe that was given to my grandparents (Howard and Marjorie Maw), when they were young and just married, by a man named Page (his last name, I can't recall his first name). Page was in his forties or fifties when they first met. My grandparents were both born in 1914. So the recipe is quite old. My grandparents were bakers by trade, so they know their pies.
Page helped mentor my grandparents and was a fine outdoorsman and hunter
Enjoy
Page's Venison Mincemeat
8 lb Raisins (seedless or seeded)
10 lb Sugar
8 lb Venison or Beef (lean, 1/4" Cubes)
4 lb Suet
1 lb Citron (chopped)
8 qts. Apples (pealed, cored, and chopped)
6 qts. Apple Cider (sweet)
1 qt. Molasses (light)
1 qt. Meat Broth
12 Lemons (juice only)
6 Tbls. Cinnamon
6 Tbls. Mace
6 Tbls. Cloves
Salt to taste
1 Tbls. Brandy - per jar
Place above ingredients (except brandy) in large container and mix well. Fill 1 1/2 pint jars. Add brandy and seal. Cook in pressure canner at 5lb pressure (adjust for altitude) for 90 minutes.
Makes 46 - 1 1/2 pint jars.
If you use quart jars - process for 90 minutes, as well.
The following is my additional notes on making pies from the filling:
When making the pie, put the contents of the 1 1/2 jar into a 9" pie pan lined with an uncooked pie crust. Top with another crust and seal the edge. Cut a vent slit in the top crust about 2" long.
Bake in a 375-degree (F) oven for 20 minutes with the edge of pie covered with foil. Remove foil and bake for another 25-30 minutes until crust is golden brown.
Note:
I've also cooked the whole thing in a big batch (90 minutes if I remember correctly) and frozen in in 1 1/2 pint freezer containers. Keeps for several years in the freezer with no problems.
Wow! I knew it had meaty origins, but defo surprised it's still being made!! Well done. With venison that actually sounds like it could be a banger.