Best 4 Maine Venison Mincemeat Recipes
In the realm of culinary creations, Maine venison mincemeat stands as a testament to the harmonious fusion of flavors. This delectable dish, hailing from the heart of Maine, captivates taste buds with its blend of succulent venison, aromatic spices, and the perfect balance of sweet and savory notes. As you embark on this culinary journey, discover two enticing recipes that showcase the versatility of Maine venison mincemeat.
The first recipe, Maine Venison Mincemeat Pie, is a classic that embodies the essence of comfort food. Picture a flaky, golden-brown crust encasing a rich and flavorful filling of venison mincemeat, complemented by a medley of warm spices and the subtle sweetness of dried fruits. Each bite promises a symphony of flavors that will transport you to a cozy cabin in the woods, surrounded by the warmth of a crackling fireplace.
The second recipe, Maine Venison Mincemeat Muffins, offers a delightful twist on a beloved breakfast treat. These muffins, bursting with the goodness of venison mincemeat, are a perfect way to start your day. The tender crumb and moist texture, infused with the unique flavors of venison and spices, create a tantalizing treat that is sure to satisfy your cravings.
Whether you choose the classic pie or the delectable muffins, Maine venison mincemeat promises a culinary experience that will leave you craving for more. So, gather your ingredients, don your apron, and let's embark on a journey to savor the distinctive flavors of Maine venison mincemeat.
VENISON MINCEMEAT
Aunt Jewel was a reknown woodscook in the Patten, Maine lumber camps back in the 40's. This is her recipe. This mincemeat is very rich but not too sweet. (You may add a 1/2 c. of water to each pint for a juicier pie.) Processed this will keep for 2+ years. This make ten pints or 10 frozen pies.
Provided by Aroostook
Categories Deer
Time 4h
Yield 10 pints, 80 serving(s)
Number Of Ingredients 17
Steps:
- Simmer venison neck or roast in unsalted water until tender.
- Cool and remove meat.
- Run meat, suet, raisins and currents through meat grinder with a fine blade attached.
- Combine all the ingredients.
- Place in a roasting pan.
- Stirring occasionally, cook at 325F until the apples are tender and mincemeat is hot.
- Pack in hot pint jars and seal.
- Place in hot water bath for 10 minutes.
- Makes 10 pints.
MAINE VENISON MINCEMEAT
Venison mincemeat is an old Maine tradition. The deer neck is normally used, but any scrap bones can provide the boiled meat. Moose or Beef also makes good mincemeat if venison is not available.
Provided by Ben Hooper
Categories Tarts
Time P2D
Yield 15 pies
Number Of Ingredients 11
Steps:
- Boil the deer neck in enough water to keep it covered, for 4 hours or until the bones come out clean.
- Whilst the neck is boiling, peel, core and chop the apples.
- Let pot of meat cool overnight.
- Grind the meat, and 1 cup solid suet that forms on top, through a fine plate, quarter and grind the lemon and orange (peel and all)
- Combine everything except 1 pt of cider in a large pot.
- Simmer over very low heat, stirring with care not to burn on. I cook mine on a wood cook stove. A hot top also works well.
- Adjust the consistency with the cider, depending on how much juice the apples produce.
- Simmer for 45 minutes or so, until the mixture is bubbling, but apples are still mostly whole.
- Add brandy to taste.
- Pack into quart mason jars hot, or plastic containers cool and freeze for pies.
MAINE VENISON STEW
A slow cooked easy recipe, all ingredients are diced and thrown into the crock pot with no pre-cooking prep work. A hearty tasting stew that is not 'gamey', it would work just as well with beef.
Provided by Shann
Categories Soups, Stews and Chili Recipes Stews
Time 9h20m
Yield 8
Number Of Ingredients 13
Steps:
- Combine the venison, potatoes, onions, celery, carrots, bouillon, broth, and seasoning sauce in a slow cooker. Pour in just enough water to cover. Turn to High and cook until the stew comes to a boil. Reduce heat to Low and continue cooking until the venison is tender, about 8 to 10 hours.
- Ladle off any fat which has collected on the surface, then stir in the peas and mushrooms if using. Season to taste with salt and pepper. Whisk together the cornstarch and water. Stir this into the stew, increase heat to High, and cook until the stew has thickened and the peas have warmed through.
Nutrition Facts : Calories 406.9 calories, Carbohydrate 61.9 g, Cholesterol 85.7 mg, Fat 3.4 g, Fiber 9.4 g, Protein 32.6 g, SaturatedFat 1.2 g, Sodium 876.3 mg, Sugar 9.7 g
VENISON MINCEMEAT
Provided by Molly O'Neill
Categories side dish
Time 30m
Yield About enough for 3 pies
Number Of Ingredients 16
Steps:
- In a large saucepan, combine the venison, suet, brown sugar, molasses, cider, currants and raisins. Place over medium-low heat and cook, stirring occasionally, until the sugar is dissolved, about 5 minutes. Add the apples and orange zest and cook until the apples are tender, about 10 minutes. Add the remaining ingredients and cook another 15 minutes. Remove from the heat and cool. Will keep refrigerated for up to 5 days.
Nutrition Facts : @context http, Calories 442, UnsaturatedFat 10 grams, Carbohydrate 66 grams, Fat 16 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 5 grams, Sodium 107 milligrams, Sugar 59 grams
Tips:
- Use fresh, high-quality ingredients for the best flavor.
- If you don't have any suet, you can substitute butter or shortening.
- If you don't have any hard cider, you can use apple juice or water.
- Be sure to cook the mincemeat until it is thick and bubbly. This will help to preserve it.
- Store the mincemeat in a cool, dark place for up to 6 months.
Conclusion:
Maine venison mincemeat is a delicious and versatile ingredient that can be used in a variety of recipes. It's perfect for pies, tarts, and cookies. You can also use it as a spread on toast or crackers. No matter how you choose to use it, you're sure to enjoy this tasty treat.
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