Venison Mincemeat

Mincemeat

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Originally, mincemeat contained real meat. The kind you buy in a jar now does not have meat in it. Granny K. made 'real' mincemeat and that is where Opa developed his love for Mincemeat Pie.  A little history on mincemeat in general:

English recipes from the 15th, 16th, and 17th centuries describe a mixture of meat and fruit used as a pie filling. These early recipes included vinegars and wines, but by the 18th century, distilled spirits, frequently brandy, were being used instead. The use of spices like clove, nutmeg, mace and cinnamon was common in late medieval and renaissance meat dishes. The increase of sweetness from added sugars, and those produced from fermentation, made mincemeat less a savoury dinner course and helped to direct its use toward desserts.

By the mid-twentieth century the term was also used to describe a similar mixture that does not include meat, but that might include animal fat in the form of suet or butter, but could also substitute solid vegetable fats, making it vegetarian. Many recipes continue to include suet, venison, minced beef sirloin or minced heart, along with dried fruit, spices, chopped apple, and fresh citrus peel. Zante currants, candied fruits, citron, and brandy, rum, or other liquor. Mincemeat is aged to deepen flavours, activate the preserving effect of alcohol, which over time changes the overall texture of the mixture by breaking down the meat proteins. Preserved mincemeat may be stored for up to ten years.

Mincemeat can be produced at home, often using a family recipe that varies by region or ancestry. Commercial preparations, primarily without meat, packaged in jars, foil lined boxes, or tins are commonly available.

Mincemeat is frequently consumed during the Christmas holiday season when mince pies or mincemeat tarts are served. In the northeast United States, mincemeat pies are also a traditional part of the Thanksgiving holiday, sometimes served with a piece of Cheddar cheese. (Source: Wikipedia)

When I found a recipe for venison mincemeat in the Virginia Wildlife Magazine, it was a happy day! The recipe is fairly straightforward. Although it calls for ground venison, real mincemeat had minced (very small) meat so that is what I'm going to do to make this recipe.

Ingredients:

• 1 pound ground deer meat (or elk or bison) or used meat minced very finely.
• 2 lbs. apples, peeled, cored and chopped
• 1/4 lb. butter (1 stick)
• 2 cups white sugar
• 2 cups packed brown sugar
• 8 oz. raisins
• 5 oz. currants
• 1-1/2 cup of sweet, fresh apple cider
• 1/2 cup apple cider vinegar
• 2 teaspoons nutmeg
• 2 teaspoons ground cloves
• 2 teaspoons cinnamon
• 2 teaspoons mace
• 3 Tablespoons brandy

Directions:

1. Combine all ingredients, except brandy, in a large deep kettle and boil slowly uncovered for two hours.
2. After the mixture cools, add brandy.
3. Pour mincemeat into jars or plastic containers and freeze until ready to use. 
4. Makes 2 quarts or pies.