Mince Meat recipes

[Screaming Eagle]

One more way to preserve and cook meat without freezing it...I haven't tried these recipes but it's worth considering for venison or large amounts of meat...

 

 

Grandma Myers' Mincemeat

4 pounds venison, elk, or beef

Water

2 1/2 cups suet, finely chopped

7 1/2 cups chopped tart apples

3 cups liquid which venison or elk was cooked in

5 cups sugar

3 cups apple cider

1 cup molasses

1/2 cup cider vinegar

3 cups raisins

2 tablespoons ground cinnamon

1 tablespoon ground cloves

2 tablespoons ground allspice

2 tablespoons ground nutmeg

Juice of 2 lemons

Juice of 2 oranges

1 cups brandy or sherry

Trim fat from meat. In a large heavy pan over medium heat, place meat; cover with water and simmer until the meat is tender. Remove from heat and refrigerate meat in cooking liquid overnight. Remove from refrigerator and remove meet from liquid. Remove all fat from top of liquid; reserve liquid. Separate meat from ones, discard bones. Chop cooked meat into small cubes.

In a large pot, combine meat cubes, suet, apples, reserved liquid, sugar, apple cider, molasses, cider vinegar, raisins, cinnamon, cloves, allspice, nutmeg, lemon juice, and orange juice; simmer for 2 hours. remove from heat. Add brandy or sherry and mix together.

Refrigerate or pack in hot sterile jars and process in a pressure canner at 10 pounds for 1 hour.

 

 

Elsie's Mincemeat

3 pounds green tomatoes, chopped and drained

1 cup cider vinegar

3 pounds tart apples, chopped

4 pounds firmly-packed brown sugar

2 teaspoons cloves

1 teaspoon nutmeg

1 cup ground suet

1 pound ground venison, elk or beef

2 pounds raisins

2 teaspoons salt

3 teaspoons cinnamon

1/2 cup butter or margarine

Rum or brandy to taste

In a large pot over medium-high heat, cover tomatoes with cold water; bring to a boil for 5 minutes. Drain.

Reduce heat to low. Add cider vinegar, apples, brown sugar, cloves, nutmeg, suet, meat, raisins, salt, cinnamon, and butter or margarine; simmer 30 to 45 minutes. Remove from heat; add rum or brandy to taste.

Refrigerate or pack in hot sterile jars and process in a pressure canner at 10 lbs pressure for 1 hour.