Ingrédients pour Maine Venison Mincemeat
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Comment préparer Maine Venison Mincemeat
- Place 2 lbs venison neck (or other bone-in venison scraps, moose, or beef) in a large pot. Cover with enough water to submerge completely.
- Bring to a boil, then reduce heat to low and simmer for 4 hours, or until the meat easily pulls away from the bones.
- Remove the meat from the pot and let it cool completely. Refrigerate overnight.
- Once cooled, remove the meat from the bones and coarsely chop. Meanwhile, peel, core, and chop 4 large apples (about 2 lbs).
- In a food processor or using a meat grinder, grind the venison and any solidified suet (fat that has risen to the top of the cooled meat). Quarter 1 lemon and 1 orange and grind them as well.
- In a large, heavy-bottomed pot or Dutch oven, combine the ground venison, apples, 1 cup of ground suet, the ground lemon and orange, 1 cup packed light brown sugar, 1/2 cup raisins, 1/4 cup currants, 1 tsp ground cinnamon, 1/2 tsp ground cloves, 1/4 tsp ground nutmeg, and 1/4 tsp ground allspice.
- Stir well to combine. Add 1/2 cup apple cider vinegar and 1/4 cup molasses.
- Simmer over very low heat for approximately 4-6 hours, stirring frequently to prevent burning and to ensure even cooking. A wood stove or hot plate works well.
- Adjust the consistency with additional apple cider (up to 1 pint) as needed, depending on the amount of liquid released by the apples.
- Continue to simmer until the mincemeat is thickened and the apples are tender but still hold their shape. This can take up to 4-6 hours; the final result should be thick and rich.
- Stir in 1/4 cup brandy or rum (optional).
- Pack the hot mincemeat into sterilized quart-sized mason jars, leaving 1/2-inch headspace. Seal and process in a boiling water bath for 15 minutes (or cool and freeze for later use).
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
611g
Fat
1g
Carbs
62g
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