Mincemeat

• 3 lbs venison neck meat or 3 lbs moose neck (if no wild game is available use beef)
• 12 lb suet
• 2 12 quarts chopped pared apples
• 2 lbs seedless raisins
• 14 lb citron
• 2 tablespoons candied orange peel
• 2 cups sugar
• 2 teaspoons salt
• 4 teaspoons cinnamon
• 2 teaspoons nutmeg
• 2 cups pineapple juice
• 2 teaspoons allspice
• 2 teaspoons ginger
• 1 12 teaspoons cloves
• 2 cups apple cider
• 2 cups light corn syrup
• 1 grated lemon, juice and rind of
• 34 cup cider vinegar
• 14 cup butter

1. Simmer meat in small amount of water until tender.
2. Simmer until 3/4 cups broth remains.
3. Cool meat and grind finely with suet.
4. Add apples and raisins to meat mixture.
5. Combine remaining ingredients except vinegar and butter in a saucepan, heat to boiling then add vinegar and butter.
6. Put all ingredients in large roaster, put in 275 oven covered for 6-7 hours.
7. Stir occasionally.
8. Put enough for pie (or cookies!)
9. in freezer bags, freezes very well.

neck meat, suet, pared apples, raisins, citron, candied orange, sugar, salt, cinnamon, nutmeg, pineapple juice, allspice, ginger, cloves, apple cider, light corn syrup, lemon, cider vinegar, butter

Taken from www.food.com/recipe/mincemeat-43054 (may not work)