Venison Mincemeat
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½pound finely chopped venison
- ¼pound beef suet, finely chopped
- 12ounces dark brown sugar
- ½cup molasses
- 2cups apple cider
- 1½cups dried currants
- 1½cups raisins
- 2apples, peeled and cored and diced
- Zest of orange
- 1½cups chopped walnuts
- ½cup brandy
- ½teaspoon ground cinnamon
- ½teaspoon ground mace
- ¼teaspoon ground nutmeg
- ¼teaspoon ground allspice
- ½teaspoon salt
Nutritional analysis per serving (14 servings)
436 calories; 16 grams fat; 5 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 6 grams polyunsaturated fat; 66 grams carbohydrates; 3 grams dietary fiber; 59 grams sugars; 7 grams protein; 100 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large saucepan, combine the venison, suet, brown sugar, molasses, cider, currants and raisins. Place over medium-low heat and cook, stirring occasionally, until the sugar is dissolved, about 5 minutes. Add the apples and orange zest and cook until the apples are tender, about 10 minutes. Add the remaining ingredients and cook another 15 minutes. Remove from the heat and cool. Will keep refrigerated for up to 5 days.
Private Notes
Comments
Made this for Christmas and it is outstanding. Ran all over town trying to find mace though, so maybe order it if you don’t already have it. Also I thought it was going to be watery but it thickened up.
Made this for Christmas and it is outstanding. Ran all over town trying to find mace though, so maybe order it if you don’t already have it. Also I thought it was going to be watery but it thickened up.
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