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

Can I see some of your favorite Mincemeat recipes?

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.

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.

Is the rutabaga cubed or mashed in the pastie?

Cubed.

In the ones that I've had, they were cubed.
Karl

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.

Depends.

Industrial producers, mash potato and rutabaga into sort of a smooth consistency, and then inject it into the piecrust.

It�s efficient.
It�s consistent. it�s easily measured.
You can make millions of pasties for regional distribution, and they�re all identical.

Unfortunately, they tend to look just like those burritos you find in the gas station dairy case.

That�s not a pasty.

Traditional pasty�s 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 pasty�s owner/producer were identified by their crust braid down in the mine.
(Family lore, fwiw)

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.

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.