Maine Venison Mincemeat
Elevate your holiday baking with this hearty and flavorful Maine Venison Mincemeat, a rustic twist on a classic filling that's perfect for pies, tarts, or pastries. Combining tender ground venison with the natural sweetness of diced apples, raisins, dried currants, and candied orange peel, this recipe creates a deeply spiced and perfectly balanced mixture. A medley of warming spices like cinnamon, allspice, and cloves pairs beautifully with rich brown sugar, tangy apple cider vinegar, and a splash of brandy or rum for optional indulgence. Slow-simmered to perfection, this traditional mincemeat offers a unique way to incorporate wild game into your holiday desserts, while its sweet and savory flavor profile will delight your family and guests alike. Whether you’re preserving it in jars or baking it into festive creations, this recipe is sure to become a seasonal favorite.
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Recipe Information
Ingredients
- 2 lbs ground venison
- 4 cups firm apples, peeled, cored, and diced
- 2 cups raisins
- 1 cup dried currants
- 1 cup candied orange peel, finely chopped
- 1.5 cups brown sugar
- 2 cups apple cider
- 0.5 cups apple cider vinegar
- 4 tbsp unsalted butter
- 2 tsp ground cinnamon
- 1 tsp ground allspice
- 0.5 tsp ground cloves
- 0.5 tsp ground nutmeg
- 0.5 tsp salt
- 0.5 cup brandy or rum (optional)
Instructions
In a large, heavy-bottomed pot, heat the unsalted butter over medium heat until melted.
Add the ground venison to the pot and cook until browned, breaking it up into small pieces with a spoon. Drain any excess fat if needed.
Stir in the diced apples, raisins, dried currants, and candied orange peel.
Add the brown sugar, apple cider, and apple cider vinegar to the pot. Stir well to combine.
Sprinkle in the cinnamon, allspice, cloves, nutmeg, and salt, and stir to evenly distribute the spices throughout the mixture.
Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer uncovered for 60–75 minutes, stirring occasionally to prevent sticking. The mixture should thicken and the flavors will meld together as it cooks.
If using, stir in the brandy or rum during the last 10 minutes of cooking for added depth of flavor.
Remove the pot from heat and let the mincemeat cool slightly. Taste and adjust the seasoning if needed.
Serve the venison mincemeat warm as a filling for pies, tarts, or pastries, or store in sterilized jars in the refrigerator for up to 2 weeks.
Nutrition Facts
Calories |
6150 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.6 g | 149% | |
| Saturated Fat | 60.5 g | 302% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 986 mg | 329% | |
| Sodium | 1919 mg | 83% | |
| Total Carbohydrate | 1048.4 g | 381% | |
| Dietary Fiber | 63.0 g | 225% | |
| Total Sugars | 899.2 g | ||
| Protein | 227.3 g | 455% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 941 mg | 72% | |
| Iron | 48.4 mg | 269% | |
| Potassium | 9048 mg | 193% | |
*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.
