PAGE'S VENISON MINCEMEAT
Steps:
- Place above ingredients (except brandy) in large container and mix well. Fill 1 1/2 pint jars. Add brandy and seal. Cook in pressure canner at 5lb pressure for 90 minutes. If you use quart jars - process for 90 minutes, as well. The following is my additional notes on making pies from the filling: When making the pie, put the contents of the 1 � jar into a 9" pie pan lined with an uncooked pie crust. Top with another crust and seal the edge. Cut a vent slit in the top crust about 2" long. Bake in a 375-degree (F) oven for 20 minutes with the edge of pie covered with foil. Remove foil and bake for another 25-30 minutes until crust is golden brown. Note: I've also cooked the whole thing in a big batch (60 minutes if I remember correctly) and frozen in in 1 1/2 pint freezer containers. Keeps for several years in the freezer with no problems.
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Niloy shoder
[email protected]I can't wait to try this recipe!
Mohan Harijan2234
[email protected]This is my new go-to mincemeat recipe.
Samantha Walcott
[email protected]I'm so glad I found this recipe.
Kuheltey Mariam
[email protected]Two thumbs up!
Mustak Islam
[email protected]5 stars!
Ffg Ggg
[email protected]Thank you for sharing this wonderful recipe!
Daddy Munchkin
[email protected]This recipe is a keeper! I'll definitely be making it again.
Md: Abdur Rahim
[email protected]I highly recommend serving this mincemeat with a dollop of whipped cream or ice cream.
Nasir Zaki
[email protected]This recipe is perfect for a make-ahead meal. I often make it the day before I want to serve it.
Melanie Taylor
[email protected]I used a mix of pork and venison, and it worked out great.
Nelly Botte
[email protected]I added a bit of dried fruit to the mincemeat, and it turned out delicious.
Perry Wair
[email protected]This recipe is a great way to use up leftover venison.
TOXIC_-_-_SWT
[email protected]The mincemeat is very versatile. I've used it in pies, tarts, and even cookies.
Baloch Baloxh
[email protected]I love that this recipe uses venison, which is a lean and healthy protein.
Kayden Dillard
[email protected]The instructions are clear and easy to follow, even for a novice cook like me.
Cresenico Carrean
[email protected]I've made this recipe several times now, and it's always a hit. My family loves it!
Thalia Hensen
[email protected]This venison mincemeat recipe is a real winner! The flavors are rich and complex, and the texture is perfect. I highly recommend it.