Venison Mincemeat

Ingredients

• ½ pound finely chopped venison
• ¼ pound beef suet, finely chopped
• 12 ounces dark brown sugar
• ½ cup molasses
• 2 cups apple cider
• 1 ½ cups dried currants
• 1 ½ cups raisins
• 2 apples, peeled and cored and diced
• Zest of orange
• 1 ½ cups chopped walnuts
• ½ cup brandy
• ½ teaspoon ground cinnamon
• ½ teaspoon ground mace
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground allspice
• ½ teaspoon salt

• Nutritional Information

  • Nutritional analysis per serving (10 servings)

    610 calories; 23 grams fat; 7 grams saturated fat; 5 grams monounsaturated fat; 8 grams polyunsaturated fat; 92 grams carbohydrates; 4 grams dietary fiber; 82 grams sugars; 9 grams protein; 11 milligrams cholesterol; 139 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

About enough for 3 pies

Preparation

1. In a large saucepan, combine the venison, suet, brown sugar, molasses, cider, currants and raisins. Place over medium-low heat and cook, stirring occasionally, until the sugar is dissolved, about 5 minutes. Add the apples and orange zest and cook until the apples are tender, about 10 minutes. Add the remaining ingredients and cook another 15 minutes. Remove from the heat and cool. Will keep refrigerated for up to 5 days.

30 minutes