Maine Venison Mincemeat Recipe

Experience the rich, savory tradition of Maine Venison Mincemeat! This classic recipe, perfect for pies and more, uses tender venison (or substitute moose or beef) for a truly unforgettable flavor. Learn how to transform simple ingredients into a delectable, slow-cooked masterpiece – a perfect holiday treat or a unique addition to your year-round culinary repertoire. This recipe offers detailed instructions and variations to ensure success, whether you're a seasoned cook or a curious novice.

Prep Time 60 mins
Cook Time 2880 mins
Calories 712.6 kcal
Protein 5g
Rating 1.5 (2 Reviews)
Maine Venison Mincemeat 43

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Maine Venison Mincemeat

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How to Make Maine Venison Mincemeat

  1. 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.
  2. Bring to a boil, then reduce heat to low and simmer for 4 hours, or until the meat easily pulls away from the bones.
  3. Remove the meat from the pot and let it cool completely. Refrigerate overnight.
  4. Once cooled, remove the meat from the bones and coarsely chop. Meanwhile, peel, core, and chop 4 large apples (about 2 lbs).
  5. 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.
  6. 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.
  7. Stir well to combine. Add 1/2 cup apple cider vinegar and 1/4 cup molasses.
  8. 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.
  9. Adjust the consistency with additional apple cider (up to 1 pint) as needed, depending on the amount of liquid released by the apples.
  10. 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.
  11. Stir in 1/4 cup brandy or rum (optional).
  12. 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

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Pies And Tarts Tarts Canning Desserts American 1 Day Or More Easy European Fall Heirloom Historical Holiday Event Pies English Stove Top Thanksgiving Seasonal Oamc Freezer Make Ahead Wild Game Deer Northeastern United States Meat Equipment Number Of Servings Presentation Served Cold 3 Steps Or Less Technique Unprocessed Freezer