Venison Mincemeat

• 1/2 pound finely chopped venison
• 1/4 pound beef suet, finely chopped
• 12 ounces dark brown sugar
• 1/2 cup molasses
• 2 cups apple cider
• 1 1/2 cups dried currants
• 1 1/2 cups raisins
• 2 apples, peeled and cored and diced
• Zest of orange
• 1 1/2 cups chopped walnuts
• 1/2 cup brandy
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground mace
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• 1/2 teaspoon salt

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

venison, beef suet, brown sugar, molasses, apple cider, currants, raisins, apples, orange, walnuts, brandy, ground cinnamon, ground mace, ground nutmeg, ground allspice, salt

Taken from cooking.nytimes.com/recipes/341 (may not work)