Mi'qMaq Mincemeat & Venison

[Okwes]

Mi'qMaq Mincemeat & Venison

Mincemeat

5 C. chopped cooked venison
2 1/2 C. chopped suet
7 1/2 C. chopped apples
3 C. apple cider or juice
1/2 C. vinegar
3/4 lb. citron
1 C. molasses
5 C. white sugar
2 1/2 C. raisins cut up fine
1 1/2 C. raisins whole
1 1/2 Tbsp. salt
Juice of 2 lemons & 2 oranges
1 Tbsp. mace
2 scant Tbsp. each of : cinnamon
Cloves
Allspice
2 nutmegs grated
1 tsp. almond
2 Tbsp. lemon extract
1 1/2 C. brandy
3 C. liquid in which meat was cooked
Mix ingredients in order given. Let simmer 1 1/2 hours. Add brandy and
shavings from lemons & oranges. Bottle or put in a large earthen crock.
Mom's Mincemeat
5 C. ground deermeat
8 C. ground apples
1 C. vinegar
1 C. water
1 C. brown sugar
1 C. molasses
3/4 lb. suet
1T. nutmeg
1T.cinnamon
1T.cloves
1T.instant coffee
1T.vanilla
Salt to taste
Mix together bring to a boil then decrease heat until simmering ( 2 1/2
hours). Extra ingredients may need to be added according to taste. Frequent
tasting is an important part of the process.
To Marinade Venison
1 large onion ( chopped )
2 large carrots ( chopped )
3 whole cloves
1 tsp. your favourite herbs
1/2 tsp. black pepper
4 Tbsp. butter
1 C. cider vinegar ( no salt )
Saute vegetables in butter add vinegar & seasonings, pour hot over meat.
Turn meat every 2 hours for 8 hours.