Venison Mincemeat 

Recipe By Chief Earl Mills Sr. Chief of the Wampanoag Tribe, Connecticut

I have always adored mincemeat pie and steamed pudding. Indian pudding is also another favorite.  I guess it is  because we always had it and we lived in New England.  Whatever the reason, here is a wonderful chance to make a  mincemeat that goes back to the pilgrim days.  Enjoy!

  1/2       pound  venison -- finely chopped

  1/4       Pound  beef suet -- finely chopped

  12        ounces  dark brown sugar

 1/2         cup  molasses

  2           cups  apple cider

  1 1/2     cups  dried currants

  1 1/2    Cups  raisins

  2          apples peeled,  cored and diced

              zest of one orange

  1         cup  chopped walnuts

  1/2      cup  brand

 1/2      teaspoon  ground cinnamon

 1/2      teaspoon  ground mace

 1/4      teaspoon  ground nutmeg

 1/4      Teaspoon  ground allspice

 1/2      teaspoon  salt

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 heat and cool. Will keep refrigerated for 5 days.

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