Venison Mincemeat

Michigan Venison: How to field dress, butcher, prepare/cook/preserve

Image of Venison Mincemeat.

Prep Time: 10 Minutes

Cook Time: 120 Minutes

Number of Servings: 8

Ingredients

  • 4 pounds of cooked venison
  • 5 pounds of apples (chopped)
  • 1/2 pound beef suet (ground)
  • 2 pounds dried currants
  • 4 pounds seedless raisins
  • 2 pounds crushed pineapple
  • 2 cups white sugar
  • 2 cups brown sugar
  • 2 scant Tbsp. salt (optional)
  • 2 Tbsp. cinnamon
  • 1 Tbsp. vanilla
  • 1 tsp. cloves
  • 1 tsp. allspice
  • 3 quarts cider (sweet)

Instructions

Combine all ingredients in a large pot. Cook slowly for 2 hours until the internal temperature is a minimum of 165 degrees F. Cool in the refrigerator in a shallow pan, pour into freezer containers and freeze. May be frozen up to 6 months. Refrigerated mincemeat may be stored up to 1 week.

Michigan State University
  • Spartans Will.
  • © Michigan State University

MSU is an affirmative-action, equal-opportunity employer, committed to achieving excellence through a diverse workforce and inclusive culture that encourages all people to reach their full potential.

Michigan State University Extension programs and materials are open to all without regard to race, color, national origin, gender, gender identity, religion, age, height, weight, disability, political beliefs, sexual orientation, marital status, family status or veteran status. Issued in furtherance of MSU Extension work, acts of May 8 and June 30, 1914, in cooperation with the U.S. Department of Agriculture. Quentin Tyler, Director, MSU Extension, East Lansing, MI 48824. This information is for educational purposes only. Reference to commercial products or trade names does not imply endorsement by MSU Extension or bias against those not mentioned.

The 4-H Name and Emblem have special protections from Congress, protected by code 18 USC 707.

We comply with the Federal Trade Commission 1998 Children’s Online Privacy Protection Act (COPPA).