Canadian North Woods Venison Mincemeat
Capture the essence of rustic Canadian wilderness with this hearty and aromatic Canadian North Woods Venison Mincemeat recipe. Featuring tender ground venison complemented by rich suet, warming spices like cinnamon and nutmeg, and a medley of dried fruits—currants, raisins, and cranberries—each bite delivers a perfect balance of savory and sweet. A splash of apple cider and a hint of molasses add depth, while fresh apples, zesty citrus, and an optional kiss of brandy elevate the flavor to decadent heights. Simmered to perfection, this traditional mincemeat filling is ideal for pies, tarts, or any festive dessert. Whether you're capturing the essence of a holiday feast or indulging in a timeless favorite, this recipe is the perfect nod to cozy, woodsy flavors with a Canadian twist.
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Recipe Information
Ingredients
- 500 grams Ground venison
- 250 grams Suet (or finely chopped beef fat)
- 3 medium Apples (peeled, cored, and finely chopped)
- 100 grams Dried currants
- 100 grams Dried raisins
- 100 grams Dried cranberries
- 200 grams Brown sugar
- 60 ml Molasses
- 250 ml Apple cider
- 1 tablespoon Orange zest
- 2 tablespoons Fresh lemon juice
- 1 teaspoon Ground cinnamon
- 0.5 teaspoons Ground cloves
- 1 teaspoon Ground nutmeg
- 0.5 teaspoons Salt
- 60 ml Brandy or rum (optional)
Instructions
In a large, heavy-bottomed pot or Dutch oven, sauté the ground venison over medium heat until evenly browned. Drain off any excess fat if the venison is particularly lean.
Add the suet (or beef fat) to the pot and stir until melted and evenly combined with the venison.
Stir in the chopped apples, dried currants, raisins, and cranberries. Cook for 5 minutes, stirring occasionally, to allow the fruit to soften slightly.
Add the brown sugar, molasses, apple cider, orange zest, and lemon juice to the pot. Stir well to combine with the meat and fruit mixture.
Sprinkle in the ground cinnamon, cloves, nutmeg, and salt. Stir thoroughly to evenly distribute the spices.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and simmer for 75 minutes, stirring occasionally to prevent sticking or burning.
If using, pour in the brandy or rum during the last 15 minutes of cooking. Stir well to incorporate.
Once the mixture is rich, thick, and aromatic, remove it from the heat and allow it to cool slightly.
Transfer the mincemeat to sterilized jars if storing, or use it immediately as a filling for pies, tarts, or other baked goods.
Store in the refrigerator for up to 2 weeks or freeze for longer storage.
Nutrition Facts
Calories |
5379 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 274.2 g | 352% | |
| Saturated Fat | 136.6 g | 683% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 712 mg | 238% | |
| Sodium | 1625 mg | 71% | |
| Total Carbohydrate | 593.1 g | 216% | |
| Dietary Fiber | 33.5 g | 120% | |
| Total Sugars | 521.1 g | ||
| Protein | 124.8 g | 250% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 618 mg | 48% | |
| Iron | 29.3 mg | 163% | |
| Potassium | 5441 mg | 116% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
