Venison Mincemeat
Discover the rich, festive flavors of Venison Mincemeat, a delightful twist on the classic holiday treat. This recipe combines savory, ground venison with the natural sweetness of dried fruits like raisins, currants, and cranberries, all brought together with warming spices, zesty citrus, and a splash of brandy or rum. Slow-simmered to perfection, this mincemeat achieves a luscious, glossy texture that’s perfect for filling pies, tarts, or other baked goods. With its unique balance of hearty and fruity notes, this recipe is ideal for holiday celebrations or as a gourmet pantry staple. Plus, it stores beautifully in sterilized jars, allowing the vibrant flavors to mature over time. Impress your guests with this truly distinctive and versatile dessert filling!
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Recipe Information
Ingredients
- 500 grams ground venison
- 100 grams suet or unsalted butter (finely diced)
- 150 grams raisins
- 150 grams currants
- 100 grams dried cranberries
- 200 grams cooked apple (finely diced or grated)
- 150 grams dark brown sugar
- 120 ml brandy or rum
- 60 ml fresh orange juice
- 1 whole zest of an orange
- 1 whole zest of a lemon
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 0.5 teaspoon ground allspice
- 0.25 teaspoon ground cloves
- 0.25 teaspoon salt
Instructions
In a large, heavy-bottomed skillet, cook the ground venison over medium heat until browned and fully cooked. Break up any large clumps with a spoon as it cooks. Drain any excess fat and set aside to cool slightly.
In a large mixing bowl, combine the cooked venison, suet or diced butter, raisins, currants, dried cranberries, grated apple, and dark brown sugar. Stir until well mixed.
Add the brandy or rum, orange juice, orange zest, lemon zest, ground cinnamon, nutmeg, allspice, cloves, and salt to the bowl. Mix everything thoroughly to ensure the spices are evenly distributed.
Transfer the mixture to a large, heavy-bottomed pot or Dutch oven. Place the pot over low heat and gently simmer for about 45–60 minutes, stirring occasionally, until the mixture is thick and glossy.
Remove the pot from the heat and allow the mincemeat to cool to room temperature.
Once cooled, spoon the mincemeat into sterilized jars, leaving a little space at the top. Seal the jars tightly and store in a cool, dark place. Allow the flavors to mature for at least 1 week before using.
The mincemeat can be used in pies, tarts, or other baked goods. It will keep for up to 3 months if stored properly.
Nutrition Facts
Calories |
3766 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.8 g | 154% | |
| Saturated Fat | 70.0 g | 350% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 689 mg | 230% | |
| Sodium | 1061 mg | 46% | |
| Total Carbohydrate | 505.4 g | 184% | |
| Dietary Fiber | 30.4 g | 109% | |
| Total Sugars | 437.3 g | ||
| Protein | 125.1 g | 250% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 488 mg | 38% | |
| Iron | 24.7 mg | 137% | |
| Potassium | 4535 mg | 96% | |
*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.
