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Big Game Recipes

Mince Meat for Pies
Number Served: Varies (canned mince meat for pies & cookies)


5 cups chopped meat
1 pound chopped beef suet (butter will work)
4 chopped apples (3-4 cups)
2 1/2 cups whole raisins
1 1/2 cup chopped raisins
6 cups sugar
3 cups apple cider
3 cups meat broth
1/2 cup vinegar
1 teaspoon salt
3/4 pound citron (candied)
2 lemons (squeezed - juice only)
2 oranges (squeezed - juice only)
1 tablespoon cloves (ground)
1 tablespoon mace
1 tablespoon allspice
2 tablespoons nutmeg
2 tablespoons cinnamon
2 teaspoons lemon extract
1 teaspoons almond extract


Coarsely grind meat, suet, whole raisins, and citron.
Combine all ingredients, simmer for 2 hours.
Can in pint jars with 1/2 inch headspace. (90 minutes in a hot water-bath or 20 minutes at 10 lbs in pressure cooker)

Mince meat is best after aging for a couple of months.  This recipe is used for pies and cookies, some of the pie recipes do not have you grind the meat, suet or citron.

For pie, use a pint of mince meat and enough sliced apples to fill the pie shell ( 1-2 cups).  Cover with top crust.

For cookies, use a spoon full of mince meat on a round sugar or butter cookie and place another round on top and crimp to bottom. Bake to golden color.

Notes & Variations:

On animals (deer, elk, moose) that have undamaged necks, boil the meat so that it is easy to cut off of the neck bones.  This meat will be roughly chopped after removing it from the bones.  Save the broth for later use.  Of course you can use any red meat for this recipe, but tradition and utilization of cut that is not often desired makes venison necks the perfect choice.

Note: If you are not familiar with canning, you may get more information from Wastington State University Extension.

Contributor: Mother Hall/John Hall, RRGC