Time to start getting ready for the holidays!
September means dove hunting, archery season, cooler days and time to make Mince Meat! I hosted a cooking class a couple of weeks ago and a young lady asked me if I do desserts with game meat. I thought for a while and said no but I should try….it hit me like a brick on the way home, of course you do Mince Meat!!!
This recipe is my Great Grandma’s a little modified. Her recipe used grape juice instead of brandy. I changed it up mostly because of the movie State Fair. My Mom and I love to watch it and the when the Judge tries the mother’s mince meat it makes us both laugh!
Mince Meat
2 lbs of ground elk or venison (cooked)
3 lbs ground apples (about 12)
1 teaspoon of cinnamon
1 1/2 teaspoons of cloves
2 teaspoons of salt
1 teaspoons of nutmeg
1 1/2 teaspoons of allspice
1 lb brown sugar
1 cup vinegar
zest of 1/2 a lemon
1/2 lb ground suet (Suet is the raw, hard fat of beef or mutton found around the loins and kidneys. call your favorite meat market and pre-order it, as most don’t stock it anymore.)
2 lbs seedless raisins
1/2 cup dark corn syrup
1 pint of brandy
Mix all together and then and then place in mason jars. Make sure and fill it to the top. Let sit for a couple of months and then make pies and buns! I will have these recipes in the upcoming months.
