Page'S Venison Mincemeat
- 8 lb Raisins (seedless or seeded)
- 10 lb Sugar
- 8 lb Venison or Beef (lean, 1/2" Cubes)
- 4 lb Suet
- 1 lb Citron (chopped)
- 8 qts. Apples (pealed, cored, and chopped)
- 6 qts. Apple Cider (sweet)
- 1 qt. Molasses (light)
- 1 qt. Meat Broth
- 12 Lemons (juice only)
- 6 Tbls. Cinnamon
- 6 Tbls. Mace
- 6 Tbls. Cloves
- Salt to taste
- 1 Tbls. Brandy - per jar
- Place above ingredients (except brandy) in large container and mix well. Fill 1 1/2 pint jars. Add brandy and seal. Cook in pressure canner at 5lb pressure for 90 minutes.
- If you use quart jars - process for 90 minutes, as well.
- The following is my additional notes on making pies from the filling:
- When making the pie, put the contents of the 1 jar into a 9" pie pan lined with an uncooked pie crust. Top with another crust and seal the edge. Cut a vent slit in the top crust about 2" long.
- Bake in a 375-degree (F) oven for 20 minutes with the edge of pie covered with foil. Remove foil and bake for another 25-30 minutes until crust is golden brown.
- Note:
- I've also cooked the whole thing in a big batch (60 minutes if I remember correctly) and frozen in in 1 1/2 pint freezer containers. Keeps for several years in the freezer with no problems.
raisins, sugar, lean, suet, citron, apples, apple cider, molasses, meat broth, lemons, cinnamon, cloves, salt, brandy per
Taken from www.epicurious.com/recipes/member/views/pages-venison-mincemeat-1208848 (may not work)