Your Children Will Never Forget Venison Mincemeat Recipes

Venison mincemeat recipes are for the brave of heart. . .or stomach! At least, that's what I thought when I was about 12 years old.



I was raised in a Scandinavian home. Headcheese and mincemeat are a part of my heritage. Especially at Christmas time we ate traditional foods. (I didn't always like them when I was young, I admit.) Nevertheless, we do grow up, and now I appreciate my heritage and some of the traditional foods more.

Old time crock venison mincemeat recipes contain sugar, spices, vinegar, molasses, and alcohol, alone or in such combinations as to make it self preserving. More modern recipes aren't as strong and must be canned or frozen for long-term storage. If you are going to can your mincemeat you might want to leave out the spices and add them just before using it since spices darken the mincemeat.

To can mincemeat process 30 minutes in a hot water bath or 10 minutes at 10 pounds in a pressure cooker.

Ingredients:

2 cups cooked venison, chopped or ground
4 cups sugar
1 whole nutmeg
2 cups cider (boiled down from 4 cups)
Juice of two lemons (and rind grated if unparaffined)
4 tsp salt
4 tsp cinnamon
4 cups fruit (your preferred mixture of raisins, candied citron, currants)
1 tsp cloves
1 cup suet (beef fat) finely chopped

Procedure:

Mix all ingredients above together.Bring to boiling; boil ten minutes. Place into a crock (a small one will do) and pour a little fermented apple cider into the mixture. When you are ready to serve this mincemeat, add more chopped apples and some raisins.

Ingredients:

2 pounds of venison
1 pound chopped beef fat
4 pounds of tart apples
3 pounds sugar
2 pounds currants
2 pounds seeded raisins
1 whole nutmeg
1/2 teaspoon ground mace
juice of 2 oranges and of 2 lemons
2 grated orange and lemon peels
1/2 pounds candied citron
1 tablespoon salt

Procedure:

Stew the venison until tender, cool and chop or grind fine. Add the beef fat (Don't use venison fat). Pare, core, and chop the apples and add to venison and fat. Then add sugar, currants, seeded raisins, nutmeg, mace, juice, candied citron, and salt. Cook an hour and pack into a stone crock of appropriate size. Cover and set in a cold place.

Ingredients:

8 pounds cooked deer meat (ground--trim away all fat first)
4 pounds raisins
2 pounds currants
8 quarts chopped apples
1 pound beef suet (ground)
1 cup molasses
2 cups vinegar
1 lemon including rind, all ground up
1 orange including rind, all ground up
2 cups citron
5 pounds sugar
3 tablespoons cinnamon
2 tablespoons allspice
1 tablespoon cloves
1 teaspoon nutmeg
salt to taste

Procedure:

Combine all the ingredients and cook until well blended and of the right consistency. Can or freeze. Makes about 8 quarts, more or less.

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