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Mincemeat
 Moderated by: WildBill, TasunkaWitko
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 Posted: Mon Dec 28th, 2015 01:36 AM
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olyeller
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Mom made mincemeat using venison. Unfortunately, I don't have her recipe.
Does anyone have a good mince pie recipe?
I loved her mincemeat fried pies.:thumbs:



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 Posted: Mon Dec 28th, 2015 02:28 AM
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nueces
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This one looks like the real deal:

http://www.yummly.com/recipe/Old-Time-Mincemeat-Pie-Allrecipes?prm-v1

Yer really goin down memory lane here ole timer.

:sofa:



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 Posted: Mon Dec 28th, 2015 02:44 AM
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olyeller
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nueces wrote: This one looks like
Yer really goin down memory lane here ole timer.

:sofa:


:lol::lol:
Can't think of a better cook than Mom, can you?



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 Posted: Mon Dec 28th, 2015 02:57 AM
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nueces
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olyeller wrote:


:lol::lol:
Can't think of a better cook than Mom, can you?


Grandma. :wink:



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 Posted: Mon Dec 28th, 2015 03:44 AM
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TasunkaWitko



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Once you make your own big-game mincemeat, you may never use canned mincemeat again. Homemade mincemeat is delicious and fills the house with the smell of the holidays. Use homemade mincemeat exactly as you would the commercial variety. Try it as a filling for cookies or tarts, as a warm topping for ice cream and, of course, as the main ingredient in the traditional holiday pie.

Venison Mincemeat

2 lbs. lean ground deer, antelope, elk or moose (uncooked)
1/4 lb. beef suet, ground medium-fine (you may also substitute 2 oz. (about 1/2 cup) suet with 1/4 cup butter)
5 cups seedless dark or golden raisins
4 cups chopped tart apple
3 cups apple cider
2 cups currants
2 cups packed brown sugar
1.5 cups granulated sugar
1 8-oz. package chopped citron
3/4 cup cider vinegar
1/2 to 1 cup coarsely-chopped slivered almonds
Grated peel from 3 or 4 oranges
2 tsp. salt
2 tsp. ground cinnamon
1.5 tsp. ground nutmeg
1 tsp. ground cloves
1 tsp. mace
1 tsp. allspice
*Optional - 1/4 cup brandy or rum

In large Dutch oven or stockpot, combine all ingredients except brandy. Mix well. Heat to boiling, stirring frequently. Reduce heat; cover. Simmer 2 hours, stirring occasionally. Cool. Stir brandy into mincemeat.

Place mincemeat into pint- or quart-sized containers for storage. Mincemeat can be stored in the refrigerator for 3 or 4 days, or frozen for up to a year. Mincemeat may also be canned in a pressure cooker; process pint jars for 60 minutes at 10 pounds pressure.



Big-Game Mincemeat Pie

4 to 5 cups venison mincemeat
1 recipe double pie crust pastry (see below)
1 egg
1 Tbsp. water

Prepare mincemeat and pie crust as directed. Heat oven to 425 degrees.

On lightly-floured board, roll one-half of pastry into thin circle at least two inches larger than inverted 9-inch pie plate. Fit crust into pie plate, pressing gently against bottom and side. Trim overhang 1/2-inch from rim. Fill with mincemeat.

Roll out remaining pastry. Place on filling. Seal and flute edges. If desired, roll out pastry scraps; cut into decorations and place on pastry top. Cut several slits in pastry top.

Blend egg and water. Brush over top. Bake at 425 degrees for 10 minutes. Reduce heat to 350 degrees and continue baking until crust is golden brown, 35 to 45 minutes.



Double Pie Crust Pastry

2 cups all-purpose flour
1 tsp. salt
2/3 cup shortening
3 Tbsp. butter or margarine, room temperature
5 to 7 Tablespoons cold water

Combine flour and salt in medium mixing bowl. Cut shortening and Butter into flour until particles resemble coarse crumbs.

Sprinkle flour mixture with cold water while tossing with fork until particles just cling together. Divide into two balls.



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 Posted: Mon Dec 28th, 2015 05:13 PM
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Big Joe
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Nothing that Tas has ever posted is bad, may be a little work but it's worth the effort.
I am going to post the recipe used by gran and mom when I was a kid and up until mom died. I have made it a few times with venison and its still great to me but then this is my memory waker upper. I know its old and could be close to one you mom had. I have tried to bring it into the modern world by updating the original recipe.
biggest thing was the large handful of meat and the oven temps, as I remember it there was not a lot of measuring when they did it. and I got the hand written version from mom. It works for me, hope it works for you if you try it.

Minced Meat Pie

Potato pastry (using 1/4 cup self-raising flour, 1/4 cup mashed potato and 1 tablespoon fat)
1/2 lb of cooked meat (chopped finely)
1 onion or 1 leek (chopped)
1 small tin of peas or fresh peas
2 carrots (cooked and cubed)
1 large ripe tomato (chopped)
Parsley or whatever herbs you like (chopped)
2 tablespoons of cornstarch — maybe more if needed.
4 or 5 tablespoons of boiling water
Salt and pepper to season.

Pre-heat the oven to medium oven (375 F).
. Make potato pastry by rubbing in 1 or 2 oz of fat into flour then mixing in the smooth mashed potato and binding together with some water. Chill somewhere cool.
Fry onion or leek in a large pan, add the cooked meat, tomatoes and herbs and the rest of the veggies, add 4 or 5 tablespoons of water and heat through until cooked.
Mix cornstarch with a cold hot water to make a thin paste and add to mixture.
Add salt and pepper to season.
Place thickened filling into a large pie dish.
Roll out chilled pastry and cover making a hole in the top.
wet the edges and crimp and bake in the oven for 30 minutes until golden brown.



 Posted: Tue Dec 29th, 2015 01:28 AM
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nueces
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Maybe I'm having a brain hiccup but it seems to me the recipes for this that have currents, apples, raisins etc have a marked similarity to pemican.



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 Posted: Tue Dec 29th, 2015 01:42 AM
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olyeller
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nueces wrote: Maybe I'm having a brain hiccup but it seems to me the recipes for this that have currents, apples, raisins etc have a marked similarity to pemican.
True, but mince meat is a lot more moist, like preserves, whereas pemmican is almost like jerky.



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 Posted: Tue Dec 29th, 2015 02:12 AM
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olyeller
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Big Joe wrote: Nothing that Tas has ever posted is bad, may be a little work but it's worth the effort.
I am going to post the recipe used by gran and mom when I was a kid,,,,,,,,until golden brown.

Wow, that sounds very good, like a pot pie. I love pot pies, too,

The mince meat I'm pursuing is what Tas has posted. Sweet, with cloves, cinnamon, allspice, dried and candied fruit, nuts; very much like Borden's None Such in a jar or the box. You can eat it out of the jar or make a pie or cookies with it. Mom would boil deer necks and strip them to make this or sometimes she made tamales.



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 Posted: Tue Dec 29th, 2015 10:31 AM
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oldillini
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My great aunt used to make mincemeat pie and to this day I can remember them, even if it's been 50+ years. Unfortunately she never wrote down any of her recipes, making many up as she went. Funds were tight when I was a kid and she would use nearly any piece of meat she could get. (I remember cow tongue being in there.) But oh so good!



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 Posted: Fri Oct 21st, 2016 02:27 AM
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langenc
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TasunkaWitko wrote:
Once you make your own big-game mincemeat, you may never use canned mincemeat again. Homemade mincemeat is delicious and fills the house with the smell of the holidays. Use homemade mincemeat exactly as you would the commercial variety. Try it as a filling for cookies or tarts, as a warm topping for ice cream and, of course, as the main ingredient in the traditional holiday pie.

Venison Mincemeat

2 lbs. lean ground deer, antelope, elk or moose (uncooked)
1/4 lb. beef suet, ground medium-fine (you may also substitute 2 oz. (about 1/2 cup) suet with 1/4 cup butter)
5 cups seedless dark or golden raisins
4 cups chopped tart apple
3 cups apple cider
2 cups currants
2 cups packed brown sugar
1.5 cups granulated sugar
1 8-oz. package chopped citron
3/4 cup cider vinegar
1/2 to 1 cup coarsely-chopped slivered almonds
Grated peel from 3 or 4 oranges
2 tsp. salt
2 tsp. ground cinnamon
1.5 tsp. ground nutmeg
1 tsp. ground cloves
1 tsp. mace
1 tsp. allspice
*Optional - 1/4 cup brandy or rum

In large Dutch oven or stockpot, combine all ingredients except brandy. Mix well. Heat to boiling, stirring frequently. Reduce heat; cover. Simmer 2 hours, stirring occasionally. Cool. Stir brandy into mincemeat.

Place mincemeat into pint- or quart-sized containers for storage. Mincemeat can be stored in the refrigerator for 3 or 4 days, or frozen for up to a year. Mincemeat may also be canned in a pressure cooker; process pint jars for 60 minutes at 10 pounds pressure.



Big-Game Mincemeat Pie

4 to 5 cups venison mincemeat
1 recipe double pie crust pastry (see below)
1 egg
1 Tbsp. water

Prepare mincemeat and pie crust as directed. Heat oven to 425 degrees.

On lightly-floured board, roll one-half of pastry into thin circle at least two inches larger than inverted 9-inch pie plate. Fit crust into pie plate, pressing gently against bottom and side. Trim overhang 1/2-inch from rim. Fill with mincemeat.

Roll out remaining pastry. Place on filling. Seal and flute edges. If desired, roll out pastry scraps; cut into decorations and place on pastry top. Cut several slits in pastry top.

Blend egg and water. Brush over top. Bake at 425 degrees for 10 minutes. Reduce heat to 350 degrees and continue baking until crust is golden brown, 35 to 45 minutes.



Double Pie Crust Pastry

2 cups all-purpose flour
1 tsp. salt
2/3 cup shortening
3 Tbsp. butter or margarine, room temperature
5 to 7 Tablespoons cold water

Combine flour and salt in medium mixing bowl. Cut shortening and Butter into flour until particles resemble coarse crumbs.

Sprinkle flour mixture with cold water while tossing with fork until particles just cling together. Divide into two balls.


My grandpa made and canned something like this recipe.

The jars would have a 1/4" or more fat on the top of the mincemeat.



 Posted: Fri Oct 21st, 2016 02:27 AM
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12th Post
langenc
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TasunkaWitko wrote:
Once you make your own big-game mincemeat, you may never use canned mincemeat again. Homemade mincemeat is delicious and fills the house with the smell of the holidays. Use homemade mincemeat exactly as you would the commercial variety. Try it as a filling for cookies or tarts, as a warm topping for ice cream and, of course, as the main ingredient in the traditional holiday pie.

Venison Mincemeat

2 lbs. lean ground deer, antelope, elk or moose (uncooked)
1/4 lb. beef suet, ground medium-fine (you may also substitute 2 oz. (about 1/2 cup) suet with 1/4 cup butter)
5 cups seedless dark or golden raisins
4 cups chopped tart apple
3 cups apple cider
2 cups currants
2 cups packed brown sugar
1.5 cups granulated sugar
1 8-oz. package chopped citron
3/4 cup cider vinegar
1/2 to 1 cup coarsely-chopped slivered almonds
Grated peel from 3 or 4 oranges
2 tsp. salt
2 tsp. ground cinnamon
1.5 tsp. ground nutmeg
1 tsp. ground cloves
1 tsp. mace
1 tsp. allspice
*Optional - 1/4 cup brandy or rum

In large Dutch oven or stockpot, combine all ingredients except brandy. Mix well. Heat to boiling, stirring frequently. Reduce heat; cover. Simmer 2 hours, stirring occasionally. Cool. Stir brandy into mincemeat.

Place mincemeat into pint- or quart-sized containers for storage. Mincemeat can be stored in the refrigerator for 3 or 4 days, or frozen for up to a year. Mincemeat may also be canned in a pressure cooker; process pint jars for 60 minutes at 10 pounds pressure.



Big-Game Mincemeat Pie

4 to 5 cups venison mincemeat
1 recipe double pie crust pastry (see below)
1 egg
1 Tbsp. water

Prepare mincemeat and pie crust as directed. Heat oven to 425 degrees.

On lightly-floured board, roll one-half of pastry into thin circle at least two inches larger than inverted 9-inch pie plate. Fit crust into pie plate, pressing gently against bottom and side. Trim overhang 1/2-inch from rim. Fill with mincemeat.

Roll out remaining pastry. Place on filling. Seal and flute edges. If desired, roll out pastry scraps; cut into decorations and place on pastry top. Cut several slits in pastry top.

Blend egg and water. Brush over top. Bake at 425 degrees for 10 minutes. Reduce heat to 350 degrees and continue baking until crust is golden brown, 35 to 45 minutes.



Double Pie Crust Pastry

2 cups all-purpose flour
1 tsp. salt
2/3 cup shortening
3 Tbsp. butter or margarine, room temperature
5 to 7 Tablespoons cold water

Combine flour and salt in medium mixing bowl. Cut shortening and Butter into flour until particles resemble coarse crumbs.

Sprinkle flour mixture with cold water while tossing with fork until particles just cling together. Divide into two balls.


My grandpa made and canned something like this recipe.

The jars would have a 1/4" or more fat on the top of the mincemeat.



 Posted: Fri Oct 21st, 2016 02:27 AM
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langenc
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TasunkaWitko wrote:
Once you make your own big-game mincemeat, you may never use canned mincemeat again. Homemade mincemeat is delicious and fills the house with the smell of the holidays. Use homemade mincemeat exactly as you would the commercial variety. Try it as a filling for cookies or tarts, as a warm topping for ice cream and, of course, as the main ingredient in the traditional holiday pie.

Venison Mincemeat

2 lbs. lean ground deer, antelope, elk or moose (uncooked)
1/4 lb. beef suet, ground medium-fine (you may also substitute 2 oz. (about 1/2 cup) suet with 1/4 cup butter)
5 cups seedless dark or golden raisins
4 cups chopped tart apple
3 cups apple cider
2 cups currants
2 cups packed brown sugar
1.5 cups granulated sugar
1 8-oz. package chopped citron
3/4 cup cider vinegar
1/2 to 1 cup coarsely-chopped slivered almonds
Grated peel from 3 or 4 oranges
2 tsp. salt
2 tsp. ground cinnamon
1.5 tsp. ground nutmeg
1 tsp. ground cloves
1 tsp. mace
1 tsp. allspice
*Optional - 1/4 cup brandy or rum

In large Dutch oven or stockpot, combine all ingredients except brandy. Mix well. Heat to boiling, stirring frequently. Reduce heat; cover. Simmer 2 hours, stirring occasionally. Cool. Stir brandy into mincemeat.

Place mincemeat into pint- or quart-sized containers for storage. Mincemeat can be stored in the refrigerator for 3 or 4 days, or frozen for up to a year. Mincemeat may also be canned in a pressure cooker; process pint jars for 60 minutes at 10 pounds pressure.



Big-Game Mincemeat Pie

4 to 5 cups venison mincemeat
1 recipe double pie crust pastry (see below)
1 egg
1 Tbsp. water

Prepare mincemeat and pie crust as directed. Heat oven to 425 degrees.

On lightly-floured board, roll one-half of pastry into thin circle at least two inches larger than inverted 9-inch pie plate. Fit crust into pie plate, pressing gently against bottom and side. Trim overhang 1/2-inch from rim. Fill with mincemeat.

Roll out remaining pastry. Place on filling. Seal and flute edges. If desired, roll out pastry scraps; cut into decorations and place on pastry top. Cut several slits in pastry top.

Blend egg and water. Brush over top. Bake at 425 degrees for 10 minutes. Reduce heat to 350 degrees and continue baking until crust is golden brown, 35 to 45 minutes.



Double Pie Crust Pastry

2 cups all-purpose flour
1 tsp. salt
2/3 cup shortening
3 Tbsp. butter or margarine, room temperature
5 to 7 Tablespoons cold water

Combine flour and salt in medium mixing bowl. Cut shortening and Butter into flour until particles resemble coarse crumbs.

Sprinkle flour mixture with cold water while tossing with fork until particles just cling together. Divide into two balls.


My grandpa made and canned something like this recipe.

The jars would have a 1/4" or more fat on the top of the mincemeat.



 Posted: Fri Oct 21st, 2016 02:28 AM
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14th Post
langenc
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Joined: Mon Aug 1st, 2016
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TasunkaWitko wrote:
Once you make your own big-game mincemeat, you may never use canned mincemeat again. Homemade mincemeat is delicious and fills the house with the smell of the holidays. Use homemade mincemeat exactly as you would the commercial variety. Try it as a filling for cookies or tarts, as a warm topping for ice cream and, of course, as the main ingredient in the traditional holiday pie.

Venison Mincemeat

2 lbs. lean ground deer, antelope, elk or moose (uncooked)
1/4 lb. beef suet, ground medium-fine (you may also substitute 2 oz. (about 1/2 cup) suet with 1/4 cup butter)
5 cups seedless dark or golden raisins
4 cups chopped tart apple
3 cups apple cider
2 cups currants
2 cups packed brown sugar
1.5 cups granulated sugar
1 8-oz. package chopped citron
3/4 cup cider vinegar
1/2 to 1 cup coarsely-chopped slivered almonds
Grated peel from 3 or 4 oranges
2 tsp. salt
2 tsp. ground cinnamon
1.5 tsp. ground nutmeg
1 tsp. ground cloves
1 tsp. mace
1 tsp. allspice
*Optional - 1/4 cup brandy or rum

In large Dutch oven or stockpot, combine all ingredients except brandy. Mix well. Heat to boiling, stirring frequently. Reduce heat; cover. Simmer 2 hours, stirring occasionally. Cool. Stir brandy into mincemeat.

Place mincemeat into pint- or quart-sized containers for storage. Mincemeat can be stored in the refrigerator for 3 or 4 days, or frozen for up to a year. Mincemeat may also be canned in a pressure cooker; process pint jars for 60 minutes at 10 pounds pressure.



Big-Game Mincemeat Pie

4 to 5 cups venison mincemeat
1 recipe double pie crust pastry (see below)
1 egg
1 Tbsp. water

Prepare mincemeat and pie crust as directed. Heat oven to 425 degrees.

On lightly-floured board, roll one-half of pastry into thin circle at least two inches larger than inverted 9-inch pie plate. Fit crust into pie plate, pressing gently against bottom and side. Trim overhang 1/2-inch from rim. Fill with mincemeat.

Roll out remaining pastry. Place on filling. Seal and flute edges. If desired, roll out pastry scraps; cut into decorations and place on pastry top. Cut several slits in pastry top.

Blend egg and water. Brush over top. Bake at 425 degrees for 10 minutes. Reduce heat to 350 degrees and continue baking until crust is golden brown, 35 to 45 minutes.



Double Pie Crust Pastry

2 cups all-purpose flour
1 tsp. salt
2/3 cup shortening
3 Tbsp. butter or margarine, room temperature
5 to 7 Tablespoons cold water

Combine flour and salt in medium mixing bowl. Cut shortening and Butter into flour until particles resemble coarse crumbs.

Sprinkle flour mixture with cold water while tossing with fork until particles just cling together. Divide into two balls.


My grandpa made and canned something like this recipe.

The jars would have a 1/4" or more fat on the top of the mincemeat.



 Posted: Sat Nov 12th, 2016 01:47 AM
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15th Post
olyeller
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Joined: Sun Nov 22nd, 2009
Location: Just West Of Bruzdenbleedin, Texas USA
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My favorite chambering is:: 270Win ...
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Thanks langenc, This sounds close to Mom's too. Will be trying it this year.



____________________
"Wimachtendienk, Wingolauchsik, Witahemui”

He who knows not and knows not that he knows not, is a fool.
He who knows not and knows he knows not is wise.


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