Maine Venison Mincemeat

• 1 deer, neck
• 5 gallons whole apples (I prefer Wolf River)
• 1 lb raisins
• 4 cups sugar
• 1 cup molasses
• 1 orange
• 1 lemon
• 1 -2 pint apple cider
• 1 tablespoon clove
• 1 1/2 tablespoons cinnamon
• brandy

1. Boil the deer neck in enough water to keep it covered, for 4 hours or until the bones come out clean.
2. Whilst the neck is boiling, peel, core and chop the apples.
3. Let pot of meat cool overnight.
4. Grind the meat, and 1 cup solid suet that forms on top, through a fine plate, quarter and grind the lemon and orange (peel and all)
5. Combine everything except 1 pt of cider in a large pot.
6. Simmer over very low heat, stirring with care not to burn on. I cook mine on a wood cook stove. A hot top also works well.
7. Adjust the consistency with the cider, depending on how much juice the apples produce.
8. Simmer for 45 minutes or so, until the mixture is bubbling, but apples are still mostly whole.
9. Add brandy to taste.
10. Pack into quart mason jars hot, or plastic containers cool and freeze for pies.

deer, apples, raisins, sugar, molasses, orange, lemon, apple cider, clove, cinnamon, brandy

Taken from www.food.com/recipe/maine-venison-mincemeat-265396 (may not work)