Venison Mincemeat

• 1 lb venison
• 5 ounces suet
• 3 lbs green apples
• 1 1/2 cups brown sugar
• 1 lb golden raisin
• 10 ounces raisins
• 5 ounces candied citron peel
• 1/3 cup candied orange peel
• 1/4 cup candied lemon peel
• 2 1/2 tablespoons ground cinnamon
• 1 tablespoon ground cloves
• 1 teaspoon nutmeg, grated
• 1 tablespoon sea salt
• 1/3 cup cider vinegar
• 1/3 cup water
• 1 cup rum
• 1 cup Bourbon

1. Grind venison through the medium plate of a meat grinder.
2. Grind suet through the fine plate of the meat grinder (you may need to grind the suet twice--there can be no smell of blood on it or it will spoil the mincemeat.).
3. Peel and core the apples and chop them in a food processor.
4. Place the ground meat and the apples in a large bowl and then mix in the rest of the ingredients, blending well.
5. Pack mincemeat into a nonreactive container (such a glazed earthenware) and then cover container with a clean tea towel soaked in rum and then cover with plastic wrap or a lid.
6. Store in refrigerator for a least a month to bind flavors together.
7. The mincemeat will continue to develop for another 4 months or so and can then be stored indefinitely.
8. This amount will make 3 pies. To make pies: prepare pie pastry (two crust pie), lining pie dishes with pastry. Pour filling into prepared pie dishes and cover with top crusts. Blend one egg and 1 tablespoon water and brush top crusts with egg wash. Cut vent holes in top crust. Bake pies at 350-degrees for 40-45 minutes our until golden brown.

venison, suet, green apples, brown sugar, golden raisin, raisins, candied citron, candied orange peel, ground cinnamon, ground cloves, nutmeg, salt, cider vinegar, water, rum, bourbon

Taken from www.food.com/recipe/venison-mincemeat-197967 (may not work)