I just went after a quart of my homemade, and see that I'm down to three quarts, so it's about time to make up a batch again. The recipe I use is reputed to have come from Martha Washington, and was George's favorite. I think it called for beef when I got it, and I suppose that would work. Best batch I made was elk. This stuff is NOT the runny over sweet stuff from the grocer's shelves. It's hearty--I guess that's the best descriptor.
I digress. Here's the formula:
5 lbs venison, ground
1 lb beef suet, ground
2 lbs raisins
2 lbs dried currants
1 Tblsp cloves
2 Tblsp cinnamon
1 Tblsp ginger
1 Tblsp nutmeg
1/2 Tblsp salt
1/2 teasp pepper
4 C. sugar
1/2 lb citron peel
1 lemon, juice and rind, chopped fine
8 C. apples, chopped fine
Cook the venison (or beef), and after it cools, add all the other ingredients. Stir it around until thoroughly blended. Set aside and fetch a large sauce pan, and simmer these together until the butter melts.
1 qt apple cider
1 qt of brandy (altho I generally use rum)
2 Tblsp butter
Dump this stuff over the other ingredients in the bowl. When it's cool, pack it in jars and pressure can it. Check with a Ball Blue Book for times. I expect Martha didn't can it. The original directions said to cover it in a crock and store it in a cold, dry place. Allow it to stand at least 24 hours before making pies. This amount will make 8 to 12 pies, so you might want to make a half-batch to try it. I'm told mincemeat made this way would stay good for 6 months, but I can mine.
Apparently Martha recommended not eating these pies at night before going to bed if the eater valued sound slumber.
Topic: Venison Mincemeat (Read 1792 times)