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Forums10
Topics38,939
Posts550,927
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Most Online1,344 Apr 29th, 2024
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Joined: Jan 2005
Posts: 948 Likes: 2
Sidelock
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Sidelock
Joined: Jan 2005
Posts: 948 Likes: 2 |
Can I see some of your favorite Mincemeat recipes?
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Joined: Feb 2006
Posts: 1,602 Likes: 14
Sidelock
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Sidelock
Joined: Feb 2006
Posts: 1,602 Likes: 14 |
I have always made my own venison mincemeat pies but there is a dry package of mincemeat 'spices' or condiments' that I have used. About 2 cups of lean ground venison, 1 cup of finely diced apples, 2 cloves, 2/3 cup of raisins, 1 tsp ground cinnamon, 1 tsp salt, 1/4 cup of sugar or maple syrup - if you use syrup instead of sugar use only 1/2 cup of apples and use more raisins, or it will be too wet.
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Joined: Jun 2006
Posts: 3,056 Likes: 338
Sidelock
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Sidelock
Joined: Jun 2006
Posts: 3,056 Likes: 338 |
That's a nice basic recipe.
I like a little more astringency, so I add some vinegar and citrus juice&peel.
Mincemeat spans from excessively sweet all the way to excessively savory.
I don't store it, so I use almost no suet or lard.
Great use for pressure cooker venison shanks.
Sawzall them up, plop in the pc with a boullion cube and 2 cups water, pc for an hour. Strain, Pick, and chop.
Use the broth in lieu of cider for the stewing.
Out there doing it best I can.
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Joined: Dec 2006
Posts: 1,531 Likes: 20
Sidelock
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Sidelock
Joined: Dec 2006
Posts: 1,531 Likes: 20 |
Is the rutabaga cubed or mashed in the pastie?
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Joined: Jan 2004
Posts: 6,996 Likes: 493
Sidelock
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Sidelock
Joined: Jan 2004
Posts: 6,996 Likes: 493 |
_________ BrentD, (Professor - just for Stan) =>/
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Joined: May 2016
Posts: 1,442 Likes: 221
Sidelock
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Sidelock
Joined: May 2016
Posts: 1,442 Likes: 221 |
In the ones that I've had, they were cubed. Karl
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Joined: Dec 2012
Posts: 3,228 Likes: 675
Sidelock
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OP
Sidelock
Joined: Dec 2012
Posts: 3,228 Likes: 675 |
You folks are an inspiration! I've gotta try this now, except that after a thorough review of my freezer, the only venison in residence is elk, and I'm down to just ground and roasts. Roasted shanks would be arguably perfect.
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Joined: Jun 2006
Posts: 3,056 Likes: 338
Sidelock
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Sidelock
Joined: Jun 2006
Posts: 3,056 Likes: 338 |
Depends.
Industrial producers, mash potato and rutabaga into sort of a smooth consistency, and then inject it into the piecrust.
Its efficient. Its consistent. its easily measured. You can make millions of pasties for regional distribution, and theyre all identical.
Unfortunately, they tend to look just like those burritos you find in the gas station dairy case.
Thats not a pasty.
Traditional pastys have chunky filling with no gravy, identified by the braid of their crust.
Mines are cold dirty and wet, lunch pails kept the pasty clean dry and warm. A pastys owner/producer were identified by their crust braid down in the mine. (Family lore, fwiw)
Out there doing it best I can.
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Joined: Dec 2012
Posts: 3,228 Likes: 675
Sidelock
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OP
Sidelock
Joined: Dec 2012
Posts: 3,228 Likes: 675 |
Makes sense. It's the root vegies that I was unclear about. They are critical for proper flavor and I was never clear about what and how they were prepared.
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Joined: Jun 2006
Posts: 3,056 Likes: 338
Sidelock
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Sidelock
Joined: Jun 2006
Posts: 3,056 Likes: 338 |
The UP is a harsh environment. Whatever you stored you could eat in Mar, Apr, and May. Rutabaga have a post-apocalyptic lifespan due to their density, cold hardiness, and waxy (natural pectin) outer skin.I
Next thing you know, someone will ask a bout ramps as a mosquito deterrent.
Out there doing it best I can.
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