Venison Mincemeat

Mincemeat

(Photo Source)

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.

Hearty Venison Pot Roast

"Are you looking for a crowd pleasing wild game dish that'll be even better when served as leftovers as it was the first time it was ladled from the pot? Look no further. Dig out those venison roasts some consider marginal in terms of table fare and get rolling on this recipe.

This is an easy, all-in-one dish - actually more of a cross between a pot roast and a stew. Add hot yeast rolls for a complete meal.

This recipe can be doubled or halved. Exact measurements aren't necessary. Add more or less of any ingredient to suit your taste. Other favored vegetables may be substituted. Cook the stew for a long time - until the meat is fork tender. We bone out the entire deer we take and this is a meat tailor-made for those cuts of venison that aren't the best on the grill. The sirloins in the hind quarters and the front shoulder roasts are excellent for this dish.

This is an excellent meal to prepare in advance. It often benefits from a day in the fridge and can be reheated in the microwave. It also freezes well." (Virginia Wildlife: Ken & Maria Perrotte)

Ingredients (makes 8-10 servings):

• 3 or 4 pounds of boneless venison (sirloin or shoulder roasts are ideal for this)
• Garlic pepper seasoning
• 1/2 large onion, sliced
• 1 cup sliced mushrooms
• 1 can (14.5 oz.) whole, sliced, or diced tomatoes (if using fresh, add one 5.5 oz. can of tomato juice or V8)
• 1/2 teaspoon thyme
• 1 teaspoon marjoram
• 2 bay leaves
• 1/2 cup red wine (use a cheap Cabernet/drink the good ones)
• 2 teaspoons Worcestershire sauce
• 2 cups beef broth (reduced salt is good)
• 3 or 4 medium potatoes, cut into 1-1/2 to 2 inch cubes
• 1-1/2 cups sliced or baby carrots
• 1 bag frozen green beans (canned is ok)
• 1 tablespoon corn starch

Directions:

1. Cut roast into two or three-inch cubes, season lightly with garlic pepper, and place in a large roasting pan.** (see note below) Cooking spray makes cleanup easier.
2. Slice onion and add to pan.
3. Add mushrooms, tomatoes, seasonings, wine, Worcestershire and broth.
4. Cover pan with top or aluminum foil.
5. Roast at 325 degrees for about 3 hours.
6. Add potatoes and carrots, re-cover and continue cooking for about 45 minutes.
7. By now, the meat should be tender. Add green beans, re-cover and cook another half hour.
8. Remove from oven and discard bay leaves.
9. In a small glass, mix cornstarch with about 2 tablespoons cold water.
10. While juices are still piping hot, move meat and vegetables to one side, tilting if necessary to expose liquids in pan. Stir cornstarch into hot liquids to thicken.

**Note (from 'Merlot') - if this recipe was halved, I can easily see how it could be adapted to a crock pot ..... something worth trying. Cooking times would probably have to be a little longer, but you could leave the crock pot to do its work for a couple of hours rather than staying home because the stove is on!

Chicken Fried Venison

(the Ultimate Comfort Food)

"It is so difficult to serve a modest helping of chicken fried anything. Some meals demand full bellies at the end and a suitable challenge, such as watching a football game while a fire warms the room, or a similarly strenuous activity." (Virginia Wildlife: Ken & Maria Perrotte)

Ingredients (serves 2-4):

• 1 pound boneless venison cut into 1/2-inch slices (we like to use round roast and butterfly the smaller pieces)
• 1/4 cup milk
• 1 egg or 1/4 cup egg substitute
• 1/4 to 1/2 teaspoon salt, depending on your taste
• 1/4 teaspoon pepper
• 1/3 to 1/2 cup all-purpose flour
• 3 tablespoons butter
• 3 tablespoons canola or vegetable oil

Gravy:

• 1-1/2 cup whole milk
• 2 rounded tablespoons flour
• salt & pepper to taste

Directions:

1. Run the venison pieces through the tenderizer (see note below) or pound with a meat mallet until it's uniformly about 1/4 inch thick. It may take a few trips through to reach desired thickness.
2. Mix the egg and milk and soak meat in the mixture while combining the flour, salt, and pepper on a paper plate or cutting board.
3. Lift meat pieces from the egg mixture and let excess drip off.
4. Dredge in flour, coating well.
5. Melt butter or oil in a large skillet over medium heat.
6. Add the meat and brown on both sides.
7. Remove the meat and keep warm while making the gravy.
8. Blend the gravy ingredients well and add to pan drippings.
9. Stir or whisk over medium heat until thickened.
10. Spoon gravy over meat and potatoes, if desired, when serving.

Note: Several years ago, we discovered Mr. Tenderizer, a simple, inexpensive gadget that makes it easy to tenderize meat. It assembles quickly, works well, and is easy to clean. It is made of plastic and not designed for heavy, prolonged work, but in those few times a year when a recipe calls for pounding or tenderizing thin cuts of meat or poultry, we've enjoyed the quality of its results. Of course, other commercial products are available or there is the meat mallet option.

Venison Chipotle Bean Dip

"Serve this with corn chips or vegetables. It will serve 8 to 10 people, but likely not for long. Better have a second half dish ready to heat up!!" (Virginia Wildlife: Ken & Maria Perrotte)

Ingredients:

• 1 pound ground venison (we add 8 to 10% beef fat for this recipe OR use olive oil)
• 1/2 pack taco seasoning (the pack seasons 1 pound for tacos, but we like a more subtle taco flavoring here
• 3 tablespoons water
• 2 tablespoons (more or less to taste) chopped chipotle peppers in adobo sauce
• 2 cans (20.5 ounces) refried black beans
• 1/2 cup salsa
• 1/2 cup shredded cheese (we like to combine Monterey Jack, cheddar and mozzarella, but several varieties of already shredded cheese combinations are available)

Directions:

1. Brown ground meat in a skillet; add chopped onions and cook until soft. If you decided not to add any beef fat, use a tablespoon or two of olive oil to prevent sticking and promote browning,
2. Add the seasonings and water and the peppers, mixing well, and cook for another minute.
3. Set the meat aside to cool.
4. Combine the beans and salsa in a large mixing bowl and add the meat mixture. Spoon into a baking dish and top with the cheese.
5. Bake at 350 degrees unti hot and cheese has melted.

Venison BBQ

While this recipe (Virginia Wildlife: Ken & Maria Perrotte) calls for roasting in a pan for several hours, a certain hunter I know uses the crock pot, which is even easier. He puts the venison in the crockpot and lets it go for however long it takes until he can shred the meat with a fork. Use the broth/stock to keep the meat moist until it shreds, then add in the BBQ sauce. If you are attending a potluck or having guests, you can serve the BBQ right out of the crockpot!

Ingredients:

• Venison roast (about 1/4 pound per serving)
• Pork Boston Butt or country style ribs - about 1/4 to 1/6 the amount of venison (Note: Pork is optional, but many folks like the little extra fat and flavor the port provides.)
• Broth or stock to keep moist while cooking
• Salt and pepper
• BBQ sauce (recommended by Perrottes: KC Masterpiece Original and Sweet Baby Ray's) Use your favorite!

Directions:

1. Season the meat very lightly with salt and pepper and place in roasting pan. A Dutch oven can be used instead.
2. Add enough broth to cover bottom of the pan and cover tightly with foil.
3. Roast meat at 325 degrees for several hours until it breaks apart easily with a fork. The amount of time needed will depend on the cut of the meat. Keep it wet. Add broth if needed during cooking.
4. When done, cool and shred or chop the meat.
5. Add BBQ sauce.

This can be made a day ahead and stored in your refrigerator in zip-lock freezer bags. Warm in the microwave before serving.

Serve with buns, coleslaw, and extra sauce.

Venison Piccata

"This venison recipe is a home run and is commonly served when company visits. You'll want to use some of your best cuts of venison - such as a piece of backstrap loin or a nicely trimmed bottom round. This is a variation on a traditional veal recipe. While some of you may not have tried dishes with capers, they nicely complement the lemon flavors of the sauce." (Virginia Wildlife: Ken & Maria Perrotte)

This is Oma's favorite way to make deer backstrap loin - dredging in flour, frying, then covering, reducing the heat and cooking. Rather than using lemon juice/wine/capers, she fries onions in the pan first and then adds them back in later. She uses a little water/stock to make the 'gravy'. It's delicious and the smell of the onions cooking will make your mouth water!


Ingredients:

• 1-1/2 pounds deer backstrap or bottom round
• 1 cup milk (optional)
• 1/2-3/4 cup flour
• 1/2 teaspoon black pepper
• 1/4 teaspoon salt
• 1/2 cup butter, divided
• 2 tablespoons olive oil
• 3 tablespoons lemon juice
• 2/3 cup white wine, divided
• 3 tablespoons fresh parsley, chopped
• 2 tablespoons capers
• Lemon verbena or lemon slices for garnish, optional

Directions:

1. Slice venison to about 1/8-inch thick. If using a small backstrap, you can butterfly the meat to make the pieces larger. Soak the venison slices in milk for 30 minutes to an hour. This step isn't absolutely necessary, especially with meat from a young deer, but it can help mellow the taste of an older deer. Drain and pat the meat dry with paper towels.
2. Combine the flour, salt and pepper in a shallow bowl or deep plate. Over medium heat, melt 1/4 cup of the butter in olive oil in an extra large skillet.
3. Dredge the meat in flour and brown on both sides. Add 1/2 cup of the wine and give the pan a gentle shake to make sure the meat doesn't stick. cover, reduce heat to low, and cook a couple of minutes.
4. Remove meat to a warm serving platter with a slotted spatula. It's ok if some of the browned flour remains in the pan.
5. To the drippings in the pan add the lemon juice, parsley, capers, and the rest of the wine. If the sauce still seems too thick, add a little more butter or wine.
6. Stir up any brown bits on the pan bottom and cook for another minute or two.
7. Remove from heat and stir in remaining butter.
8. Pour sauce over meat and serve immediately.

Serves four with ample portions.

Hearty Venison Soup

"This soup always "hits the spot" when served after spending time in the outdoors on a brisk Virginia winter day (or Kentucky!!).  It can be made ahead of time to the point of adding the pasta. This also helps concentrate the flavors. This recipe is easily doubled. Heck, quadruple it and cook it in the cauldron to serve at a late season tailgate party. You can also add it to a thermos for great duck bling or similar "brown bag" lunch." (Virginia Wildlife: Ken & Maria Perrotte)

Ingredients:

• 1 tablespoon olive oil
• 1 to 1-1/2 pounds venison stew meat, trimmed and cut into 1/2 inch cubes
• 1 teaspoon Montreal Steak Seasoning
• 5 cups beef broth or stock
• 1/2 pound frozen soup vegetables mix (about 2 cups)
• Other vegetables (green beans are nice), optional
• 1/2 bay leaf
• 1/2 teaspoon pepper
• 1/2 of a 15-ounce can diced tomatoes w/juice
• Salt & pepper
• 2 cups rotini, macaroni or other pasta, uncooked

Directions:

1. In a large pot or Dutch oven, cook the meat, seasoned with Montreal steak seasoning, in oil over medium-high heat until liquids have evaporated. Stir meat until browned on most sides.
2. Gradually add 3 cups of broth, frozen vegetables, seasonings, and 3 or 4 tablespoons of juice from the tomatoes.
3. Bring to a boil, reduce heat and simmer covered, for at least an hour until meat is tender.
4. Add tomatoes and simmer for another 5 minutes.
5. Add last 2 cups of broth and season to taste.
6. Add pasta and bring back to a boil.
7. Reduce heat and simmer until pasta is soft.
8. Adjust seasonings if needed.

Makes 4 to 6 servings