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Beef or Venison Mincemeat

ID: 238 Canning Other Category(s): Beef, Game

Yield/Servings: 8 quarts

Ingredients:

8 cups ground meat (2 lbs.)
1 lb. ground suet (beef)
2 lbs. raisins
2 lbs. brown sugar
2 or 3 pkgs. currants
1/2 gallon cider (or apple juice) 18 to 20 cups chopped apple
2 tbs. cinnamon
1 tbs. each of nutmeg, cloves, allspice
1 tbs. salt
1 1/2 cups brandy

Instructions:
Cook meat until tender -- deer or elk neck meat. Put through food grinder. In large pan, combine meat, raisins, currants, suet, cider, spices, chopped apples, and brown sugar. Bake in a 400 degrees oven 1 1/2 hours until apples are tender but don't lose shape. Remove from oven. Add brandy. Pack in jars (8 quarts). Process in boiling water bath for 30 minutes.

Note: When cooking meat, add celery, onion, bay leaf, carrot, pepper corns. Then use strained broth for soup base as meat doesn't take up the flavors. Use Jonathan, King or Rome apples -- they don't mush up.

Submitted by:
Marion Ripley
Oregon USA

© Copy & Copyright 1998 - 2002 Creative Computing All rights reserved.
Recipes are for personal use only. You may NOT use our recipes in collections of recipes, cookbooks, web sites, etc. without permission from Creative Computing.

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Beef or Venison Mincemeat
ID: 238 Canning	Other Category(s): Beef, Game
	Yield/Servings: 8 quarts

Ingredients:
8 cups ground meat (2 lbs.) 1 lb. ground suet (beef) 2 lbs. raisins 2 lbs. brown sugar 2 or 3 pkgs. currants 1/2 gallon cider (or apple juice)	18 to 20 cups chopped apple 2 tbs. cinnamon 1 tbs. each of nutmeg, cloves, allspice 1 tbs. salt 1 1/2 cups brandy

Instructions: Cook meat until tender -- deer or elk neck meat. Put through food grinder. In large pan, combine meat, raisins, currants, suet, cider, spices, chopped apples, and brown sugar. Bake in a 400 degrees oven 1 1/2 hours until apples are tender but don't lose shape. Remove from oven. Add brandy. Pack in jars (8 quarts). Process in boiling water bath for 30 minutes. Note: When cooking meat, add celery, onion, bay leaf, carrot, pepper corns. Then use strained broth for soup base as meat doesn't take up the flavors. Use Jonathan, King or Rome apples -- they don't mush up.

Submitted by: Marion Ripley Oregon USA © Copy & Copyright 1998 - 2002 Creative Computing All rights reserved. Recipes are for personal use only. You may NOT use our recipes in collections of recipes, cookbooks, web sites, etc. without permission from Creative Computing.