Aunt Jewel's Hearty Venison Mincemeat
This traditional venison mincemeat recipe hails from Patten, Maine, where Aunt Jewel perfected her culinary skills in the rugged woodland camps of the 1940s. This recipe beautifully balances rich flavors and aromatic spices, with the earthy venison and sweet, spiced fruits creating a warm and comforting dish. A tribute to rustic cuisine, this mincemeat makes a perfect filling for pies, adding a touch of nostalgia to your menu. Once processed, it can be stored for over two years, making it a great make-ahead choice for festive occasions. This recipe yields ten pints, enough to satisfy a large gathering or to be enjoyed across seasons.
80
Servings
115
Calories
17
Ingredients
Ingredients
cooked venison
1 quart (cooled and ground)
tart apples
3 quarts (peeled and chopped fine)
suet
1 cup (ground fine)
sugar
4 cups
molasses
1 cup
cider vinegar
1 cup
cider
1 cup
raisins
1 lb (ground)
currants
1/2 lb (ground)
citron
1/4 lb (chopped fine)
lemon
1 (juice and zest)
orange
1 (juice and zest)
cinnamon
1 teaspoon
nutmeg
1 teaspoon
salt
1 teaspoon
clove
1 teaspoon
allspice
1 teaspoon
Instructions
1
Simmer a venison neck or roast in unsalted water until the meat is tender. This process infuses the meat with moisture and ensures optimal tenderness.
2
Allow the cooked venison to cool in order to handle easily. Once cooled, carefully remove the meat from bones.
3
Using a meat grinder fitted with a fine blade, grind the cooled venison, suet, raisins, and currants. This combines the ingredients finely and evenly, ensuring each bite is packed with flavor.
4
In a large mixing bowl, thoroughly combine the ground meat mixture with chopped tart apples, sugar, molasses, cider vinegar, cider, citron, lemon juice and zest, orange juice and zest, cinnamon, nutmeg, salt, clove, and allspice, ensuring that all the flavors meld together.
5
Transfer the mixed ingredients into a large roasting pan.
6
Bake the mixture in a preheated oven at 325°F (163°C), stirring occasionally, until the apples are tender, and the mincemeat is heated through. This will take approximately 60 to 90 minutes.
7
Spoon the hot mincemeat into sterilized pint jars, filling them to the brim, and immediately seal the jars to ensure freshness.
8
Submerge the sealed jars in a hot water bath, maintaining a simmer for 10 minutes, to process and preserve the mincemeat.
9
Allow the jars to cool before storing. Once processed, the mincemeat will last for more than two years, providing a delicious ready-to-use filling for pies.
Nutrition Information
2.5g
Fat
20g
Carbs
2.75g
Protein
2g
Fiber
16g
Sugar
87.5mg
Sodium
Frequently Asked Questions
Frequently Asked Questions
What is Aunt Jewel's Hearty Venison Mincemeat?
It is a traditional rustic dish from Maine that combines earthy venison with sweet fruits and aromatic spices, often used as a pie filling.
What is the historical origin of this recipe?
The recipe originates from Patten, Maine, and was perfected by Aunt Jewel in woodland camps during the 1940s.
How long can the processed mincemeat be stored?
Once properly processed in jars, this venison mincemeat can be stored for over two years.
What is the total yield of this recipe?
This recipe yields ten pints of mincemeat, which is approximately 80 servings.
What specific cut of venison is recommended?
A venison neck or roast is recommended for this recipe to ensure the best texture and flavor.
How should the venison be initially cooked?
The meat should be simmered in unsalted water until it is tender before being cooled and removed from the bone.
Which ingredients should be ground together in a meat grinder?
The cooled venison, suet, raisins, and currants should be processed through a meat grinder with a fine blade.
What type of apples are best for this mincemeat?
The recipe calls for three quarts of tart apples that have been peeled and chopped fine.
How much suet is required for the recipe?
One cup of ground fine suet is used to provide richness to the mixture.
What sweeteners are used in Aunt Jewel's recipe?
The recipe uses four cups of sugar and one cup of molasses for sweetness and depth.
What liquids provide the tartness in this dish?
The tartness comes from a combination of cider vinegar and apple cider.
What spices are included in the aromatic blend?
The aromatic spice blend includes cinnamon, nutmeg, salt, clove, and allspice.
How are the citrus elements prepared?
The juice and zest of one lemon and one orange are incorporated into the mixture.
What is the baking temperature for the mincemeat?
The mixture should be baked in a preheated oven at 325 degrees Fahrenheit (163 degrees Celsius).
How long does the mincemeat need to bake?
It should bake for approximately 60 to 90 minutes, or until the apples are tender.
How do you preserve the mincemeat after baking?
Spoon the hot mixture into sterilized pint jars, seal them, and process in a hot water bath for 10 minutes.
What is the calorie count per serving?
Each serving contains approximately 115 calories.
How much fat is in a single serving?
There are 2.5 grams of fat per serving of this mincemeat.
What is the carbohydrate and sugar content?
Each serving has 20 grams of carbohydrates, of which 16 grams are sugar.
How much protein does this recipe provide?
The recipe provides 2.75 grams of protein per serving.
Is there much fiber in the mincemeat?
Yes, each serving contains 2 grams of dietary fiber.
What is the sodium level in this dish?
The sodium content is relatively low at 87.5 milligrams per serving.
Can I use this recipe for holiday pies?
Yes, it is specifically described as a perfect filling for pies and a great make-ahead choice for festive occasions.
What is citron and how is it used here?
Citron is a preserved citrus peel; the recipe uses 1/4 pound of it, chopped fine.
Why is it important to cool the venison before grinding?
Cooling the meat makes it easier to handle and ensures it grinds cleanly with the suet and fruits.
Should the jars be filled to a specific level?
The instructions recommend filling the sterilized pint jars to the brim before sealing.
What makes this recipe 'hearty'?
The combination of nutrient-dense venison, suet, and a large volume of dried and fresh fruits creates a very substantial filling.
Is this a sweet or savory dish?
It is a complex blend of both; while it contains meat, the high sugar, fruit, and spice content makes it lean toward a sweet dessert profile.
Can the raisins and currants be left whole?
No, the recipe specifies that they should be ground to ensure they are packed with flavor and distributed evenly.
What tools are necessary for this recipe?
You will need a meat grinder with a fine blade, a large mixing bowl, a roasting pan, and canning equipment for the water bath.