Maine Wild Game Mincemeat
Maine Wild Game Mincemeat is a celebrated traditional dish featuring tender venison, apples, and an array of spices and sweeteners, yielding a sweet and savory filling perfect for pies. This recipe utilizes the neck of the deer for a rich flavor, but any game meat or even beef can be a suitable substitute. The blend of whole apples, raisins, molasses, and warm spices creates a unique taste reflective of New England's culinary heritage. Ideal for the autumn harvest season, this mincemeat filling can be prepared in large batches and frozen for future use, making it a delightful addition to family gatherings and special occasions.
15
Servings
213
Calories
11
Ingredients
Ingredients
Deer neck
1 (cleaned and boiled)
Whole apples (preferably Wolf River variety)
5 gallons (peeled, cored, and chopped)
Raisins
1 lb (none)
Sugar
4 cups (none)
Molasses
1 cup (none)
Orange
1 (zested and juiced)
Lemon
1 (zested and juiced)
Apple cider
1-2 pints (as needed for consistency)
Cloves
1 tablespoon (ground)
Cinnamon
1 1/2 tablespoons (ground)
Brandy
to taste (for flavor enhancement)
Instructions
1
Begin by thoroughly cleaning the deer neck and placing it in a large pot, covering it with fresh water.
2
Bring the water to a boil, then reduce to a simmer and cook for about 4 hours, or until the meat easily falls off the bones.
3
While the deer neck simmers, peel, core, and chop the apples. Set aside.
4
Once the meat has finished cooking, remove the pot from the heat and allow it to cool overnight to absorb all the flavors.
5
After cooling, grind the meat along with 1 cup of the solidified suet that forms on the surface. Additionally, quarter and grind the lemon and orange (including the peels) for added zest.
6
In a large mixing pot, combine the ground meat and suet, chopped apples, raisins, sugar, molasses, juice and zest from the orange and lemon, cloves, cinnamon, and all but 1 pint of the apple cider.
7
Place the mixture over very low heat, stirring gently to prevent sticking or burning. Simmer for approximately 45 minutes, allowing the apples to soften while still retaining some of their shape.
8
Adjust the consistency of the mixture by adding more cider as necessary, depending on the juiciness of the apples.
9
Once the mixture is bubbling and aromatic, remove it from heat and stir in brandy to taste for an extra touch of richness.
10
Pack the hot mincemeat into quart mason jars or allow it to cool before transferring to plastic containers for freezing. Store for future pie-making.
Nutrition Information
5.3g
Fat
32.5g
Carbs
7.5g
Protein
1.1g
Fiber
17.8g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is Maine Wild Game Mincemeat?
Maine Wild Game Mincemeat is a traditional New England dish featuring tender venison, apples, and a blend of spices and sweeteners, used as a sweet and savory filling for pies.
What cut of deer is used in this recipe?
This recipe specifically utilizes the neck of the deer to provide a rich and hearty flavor.
Can I substitute the deer neck with another type of meat?
Yes, any game meat or even beef can be a suitable substitute if deer neck is not available.
What kind of apples are best for this mincemeat?
The recipe recommends using whole apples, preferably the Wolf River variety, for the best flavor and texture.
How long does the deer neck need to cook?
The deer neck should be simmered in water for about 4 hours, or until the meat easily falls off the bones.
Why does the meat need to cool overnight?
Cooling the meat overnight allows it to fully absorb the flavors and allows the suet to solidify on the surface for easy harvesting.
What is suet and how is it used in this recipe?
Suet is the solidified fat that forms on the surface of the cooking liquid; this recipe uses 1 cup of it ground together with the meat.
How should the citrus fruits be prepared?
The orange and lemon should be quartered and ground whole, including the peels, to provide maximum zest and flavor.
What sweeteners are included in the mixture?
The mixture is sweetened with 4 cups of sugar and 1 cup of molasses.
What spices give the mincemeat its traditional flavor?
The recipe uses 1 tablespoon of ground cloves and 1 1/2 tablespoons of ground cinnamon.
How much apple cider is required?
The recipe calls for 1 to 2 pints of apple cider, added gradually to reach the desired consistency.
Is alcohol used in this mincemeat recipe?
Yes, brandy is added to taste at the very end of the process to provide an extra touch of richness.
How long should the final mixture simmer?
The entire mixture should simmer over very low heat for approximately 45 minutes.
How do I know when the mincemeat is finished simmering?
The mincemeat is ready when the apples have softened but still retain some of their shape and the mixture is bubbling and aromatic.
What is the best way to store the finished mincemeat?
You can pack the hot mixture into quart mason jars or cool it and transfer it to plastic containers for freezing.
Is this recipe suitable for freezing?
Yes, it is designed to be prepared in large batches and frozen for future use in pies.
How many servings does this recipe yield?
According to the recipe data, this preparation yields approximately 15 servings.
What are the calories per serving for this mincemeat?
Each serving of the Maine Wild Game Mincemeat contains approximately 213 calories.
What is the fat content per serving?
There are 5.3 grams of fat in each serving.
How many carbohydrates are in a serving?
Each serving contains approximately 32.5 grams of carbohydrates.
What is the protein content of the mincemeat?
There are approximately 7.5 grams of protein per serving.
How much sugar is in each serving?
The recipe contains 17.8 grams of sugar per serving.
Does this recipe contain fiber?
Yes, each serving provides approximately 1.1 grams of fiber.
What makes this dish a New England heritage recipe?
Its use of local venison, autumn harvest apples, and traditional spices like molasses and cloves reflects the historic culinary traditions of the region.
What time of year is this recipe typically prepared?
It is ideal for the autumn harvest season, aligning with the availability of fresh apples and the hunting season.
Should the apples be peeled?
Yes, the apples should be peeled, cored, and chopped before being added to the mix.
How many raisins are needed?
The recipe requires 1 pound of raisins.
Can I use different spices?
While you can adjust to taste, cloves and cinnamon are the essential spices for the traditional flavor profile.
What prevents the mixture from burning while simmering?
It is important to use very low heat and stir gently to prevent the thick mixture from sticking to the bottom of the pot.
Is the apple cider added all at once?
No, you should reserve 1 pint and add it as necessary to adjust the consistency based on the juiciness of the apples.