Northern Wilderness Venison Mincemeat Delight
This traditional Canadian North Woods recipe for Venison Mincemeat combines the rich flavors of game meat, fresh apples, and a medley of spices to create a unique filling perfect for pies. Originating from the UK Explorers Club and submitted by Richard Dominick in 1947, this recipe yields enough mincemeat for 20 hearty pies, making it an excellent choice for gatherings or holiday feasts. The venison is complemented by the sweetness of raisins and currants, and the mix of vinegars adds a delightful tang that balances the richness. Customize the recipe with your preferred vinegars and sweeteners. Once prepared, freeze portions for future use to enjoy a taste of the wilderness anytime!
120
Servings
N/A
Calories
19
Ingredients
Ingredients
cold fine ground lean venison
4 lbs (lightly cooked)
uncooked apples
12 lbs (peeled and fine ground)
suet
2 lbs (fine ground)
seedless currants
2 lbs
seedless raisins
4 lbs
grated lemon peel
6 tablespoons
brown sugar
5 lbs
black pepper
1 teaspoon
salt
6 teaspoons
vinegar
1 quart (or tarragon/port wine vinegar for variation)
molasses
1 quart (or real maple syrup for variation)
lemon juice
2 lemons (juiced)
meat stock
1-2 cups
ground cloves
3 tablespoons
cinnamon
12 tablespoons
nutmeg
5 teaspoons
port wine
2 cups
brandy
3 cups
rum
3 cups
Instructions
1
Begin by boiling the cold, finely ground venison in a large pot until it is lightly cooked, then remove it from heat and set aside.
2
In a large mixing bowl, combine the finely ground apples, ground suet, currants, raisins, lemon peel, brown sugar, black pepper, salt, and meat stock. Mix thoroughly.
3
Transfer the mixture into a large pot and bring it to a boil over medium heat.
4
Once boiling, reduce the heat and let it simmer slowly for 2 hours, stirring occasionally to prevent sticking.
5
After 2 hours, add the remaining ingredients: vinegar, molasses (or desired substitute), lemon juice, ground cloves, cinnamon, nutmeg, port wine, brandy, and rum.
6
Mix all the ingredients together well and continue to cook on low heat for an additional 30 minutes.
7
Allow the mixture to cool slowly before transferring it to containers for freezing. It can be stored in portions, making it easy to thaw and use whenever you're ready to bake a pie.
8
Note: For a variation, you can substitute 1 quart of vinegar with either 1 pint of tarragon vinegar or port wine vinegar. For the molasses, consider using pure maple syrup as an alternative.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Northern Wilderness Venison Mincemeat Delight?
It is a traditional Canadian North Woods recipe for venison mincemeat that combines game meat, apples, and spices, originally from the UK Explorers Club.
How many pies does this recipe yield?
This recipe yields enough mincemeat for 20 hearty pies.
Who originally submitted this recipe?
The recipe was submitted by Richard Dominick in 1947.
What is the total number of servings for this recipe?
This recipe makes approximately 120 servings.
What type of meat is used in this mincemeat?
The recipe calls for 4 lbs of cold, fine ground lean venison.
How should the venison be prepared initially?
The ground venison should be boiled in a large pot until it is lightly cooked before being mixed with other ingredients.
How many pounds of apples are required?
You will need 12 lbs of uncooked apples, peeled and finely ground.
What type of suet is needed?
The recipe requires 2 lbs of finely ground suet.
What kinds of dried fruit are included?
The recipe includes 2 lbs of seedless currants and 4 lbs of seedless raisins.
How much brown sugar is used in the mix?
The recipe uses 5 lbs of brown sugar.
Can I substitute the vinegar in this recipe?
Yes, you can substitute 1 quart of regular vinegar with either 1 pint of tarragon vinegar or port wine vinegar.
What can be used as a substitute for molasses?
Pure maple syrup can be used as an alternative to the 1 quart of molasses.
How much meat stock is necessary?
The recipe calls for 1 to 2 cups of meat stock.
What spices are included in the mincemeat?
The spices include 3 tablespoons of ground cloves, 12 tablespoons of cinnamon, 5 teaspoons of nutmeg, 1 teaspoon of black pepper, and 6 teaspoons of salt.
How much alcohol is added to the recipe?
The recipe includes 2 cups of port wine, 3 cups of brandy, and 3 cups of rum.
How long should the mixture simmer initially?
The mixture should simmer slowly for 2 hours once it reaches a boil.
When should the liquids like brandy and rum be added?
These liquids, along with spices and vinegar, are added after the initial 2-hour simmer.
How long do you cook the mixture after adding the alcohol and spices?
Continue to cook the mixture on low heat for an additional 30 minutes.
What is the recommended storage method for the mincemeat?
Allow the mixture to cool slowly, then transfer it to containers for freezing.
How much lemon juice and peel are needed?
You will need the juice of 2 lemons and 6 tablespoons of grated lemon peel.
What is the texture of the venison and apples in the recipe?
Both the venison and the apples should be finely ground for the correct consistency.
Is this a fast recipe to prepare?
No, it is a slow-cooked recipe requiring over 2.5 hours of total simmering time plus preparation.
What kind of wine is specifically mentioned for the recipe?
Port wine is specified, both for the mixture and as a possible vinegar variation.
Why is it recommended to freeze the mincemeat in portions?
Freezing in portions makes it easier to thaw and use the exact amount needed for a single pie later.
What is the primary flavor profile of this dish?
It is a rich, sweet, and tangy blend of game meat, fruits, aromatic spices, and spirits.
Is salt included in the ingredient list?
Yes, the recipe uses 6 teaspoons of salt.
How many ingredients are in the Northern Wilderness Venison Mincemeat Delight?
The recipe contains 19 separate ingredients.
Does the recipe require stirring during the simmering process?
Yes, you should stir occasionally during the 2-hour simmer to prevent the mixture from sticking.
Can I use real maple syrup in this recipe?
Yes, real maple syrup is suggested as an alternative for molasses.
What is the historical origin of the recipe?
It is a traditional Canadian North Woods recipe that was archived by the UK Explorers Club.