doublegunshop.com - home Forums General Discussion DoubleGun BBS @ doublegunshop.com OT: Venison mincemeat pie.

I'm bred and born in the South and never lived anywhere else. And I don't particularly like grits. Make mine hashbrowns instead. I've eaten mincemeat pie, but I don't think it had any meat at all in it?...Geo

The commercial mince meat pies are just a bunch of candied fruit bits. Mother's real mincemeat pies were made from Elk neck meat. I'm fortunate to have a friend whose wife was a home ec major and between her and another lady we know who hunts elk, I've been having about four real mincemeat pies a year for the last decade.

Ah, but you've not had my tomato-cheese-bacon grits yet.

SRH

A real minced meat pie is quite dense.
A full sized pie only has maybe 4-6 oz dried chopped meat in it.

Some people add beef fat, we don't.

I make a couple quarts from cooked chopped whitetail meat and eat it by new years. It can be quite boozy if you like.

I'm surprised it's not popular in the south.I

Is it for sale in bricks or jars in the south?I
None such is the brand locally.

Well there is that to consider. Sounds good. If we left out the grits it would make a good toasted sandwich...Geo

I was just talking to a friend from North Carolina today and we were remembering some of the very Southern foods we liked and she mentioned the tomato grits. I asked about it and she said she chops and dices the tomatoes up small and cooks them in the grits. I have never had it like that although I have had an order of grits with sliced tomatoes on the side and I ate them together which was quite tasty.

"Real" Southern Grits are known as Hominy Grits. I believe that most grits you can get today are simply coarse ground Corn Meal. I still like these though but they're not as good as real Hominy Grits. I have never tried any with tomatoes in them but use chopped up bacon bits & a little touch of Tabasco. I never use instant grits, only the longer cooking type.
My favorite Hot Cereal though is Oatmeal. I like it with some raisins or dried cranberries, a touch of cinnamon, a bit of butter or coconut oil & sweetened with real Sorghum. A local grocer keeps the real stuff in stock which is made by some Mennonites. A couple of co-workers visited them once while they were making. They had a large mill with about 6 spokes projecting out the top with two horses on each spoke. They said a stream of juice was running from that mill you would simply have to see to believe. It is pure straight Sorghum, no syrup added or other "Impurities.

I'm putting on a cooking of tomato-cheese-bacon grits tomorrow morning at 6 am to take to the 9 am breakfast at my church. Ingredients .......... chicken broth, Rotel, petite diced tomatoes, grits, one package bacon/ cooked and crumbled, and one 8 oz. package extra sharp cheddar cheese. No water. Yields one crockpot full. Cooking them for a couple hours on simmer, in the crock pot, makes a difference.

SRH

If I had read this last night I might very well have got in the car and drove up to Stan's church in time for breakfast...Geo

Don't know what denomination Stan's church is, but I am pretty ecumenical when it come to church food.

Surprisingly, and this is coming from a person who is so Yankee, that he is closer to Canada than he is Tennessee, there�s a local lady who makes her own hominy.

She gets a couple of bushels of shelled field corn, which people around here often use in lieu of wood pellets, and then she places it in plastic garbage cans with wood ashes and water.

She buries them in her yard, and then at some point in her crude processing, she rinses it, and replaces the wood ashes.

After, I think it was three cycles, she rinses it with freshwater, and then spreads it out on old window screens to dry.

After it�s dried, she eats it as is, or Grinds it with a coffee grinder into some kind of corn meal.

She said she�s been eating field corn all her life.

So I guess her corn meal would be yellow cornmeal.