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From The Cookbook: Venison Mincemeat

From The Cookbook: Venison Mincemeat

A mixture of ingredients that originally used wild-game meat, mincemeat pie is originally an English recipe that's popularity dates back to the 15th-17th centuries. So let's bring that back and throw a little venison into ours, shall we? This recipe from the NRA Member's Wild Game Cookbook Second Edition is sure to bring out the medieval in you.

Venison Mincemeat

The following recipe is taken directly from the NRA Members' Wild Game Cookbook, Second Edition. To buy your own copy of the cookbook, visit the NRA Program Materials Center.


•    4 pounds lean venison, ground
•    2 pounds beef suet, ground
•    8 quarts peeled, sliced apples
•    3 pounds sugar
•    2 quarts cider
•    4 pounds raisins
•    3 pounds currants
•    1 1/2 pounds chopped citron
•    1 gallon sour cherries with juice
•    1/2 pound dried orange peel
•    1/2 pound dried lemon peel
•    1 tablespoon mace
•    1 tablespoon cloves
•    1 teaspoon salt
•    1 teaspoon pepper
•    2 whole grated nutmeg
•    2 pounds chopped walnuts

Cook all ingredients over low heat for two hours. Stir frequently. Seal in jars; can also be frozen.

To make pie, add two tablespoons brandy and one fourth teaspoon ground tapioca to one quart mincemeat. Pour into pie shell and bake at 450 degrees for 30 minutes.

This mincemeat filling can be used as a filling for sugar cookies or coffee cake. Just use your imagination and surprise everyone.

Originally Submitted By:
Oneta Keister
Rupert, Idaho

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