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.
DEER (VENISON) SAUSAGE
Make and share this Deer (Venison) Sausage recipe from Food.com.
Provided by SaffronMeSilly
Categories Breakfast
Time 5m
Yield 1 lb sausage, 8 serving(s)
Number Of Ingredients 6
Steps:
- In a large bowl thoroughly combine all ingredients, and roll into a log.
- Refrigerate at least 24 hours before use. Good for 5-6 days when refrigerated.
- Sausage can also be frozen and will be good for 3-4 months. Once thawed, refrigerate and use within 2-3 days.
Nutrition Facts : Calories 133.6, Fat 9.7, SaturatedFat 3.5, Cholesterol 43.1, Sodium 203.4, Carbohydrate 0.3, Fiber 0.2, Sugar 0.1, Protein 10.6
DEER (VENISON) JERKY
Make and share this Deer (Venison) Jerky recipe from Food.com.
Provided by Ctraugh
Categories Lunch/Snacks
Time P2DT6h
Yield 6-10 serving(s)
Number Of Ingredients 10
Steps:
- Take your meat to the local butcher and have it cut thin.
- You can do this yourself by semi-freezing your meat then cut it into 1/4-inch strips.
- Note: meat cut with the grain will be chewy, and against the grain will be tender.
- Combine everything but the meat in a large bowl and stir well.
- Marinate meat over night in the refrigerator, then drain.
- To use a dehydrator place meat on racks, do not overlap, and let dry for 24-36 hours.
- To use an oven, preheat to 150-degrees then place meat on cookie sheets without overlapping for 8-10 hours.
- Turn at least once during drying.
- They are ready when the jerky bends without breaking.
- Let cool, seal tight, and refrigerate for long-term storage.
Nutrition Facts : Calories 101, Fat 1.8, SaturatedFat 0.7, Cholesterol 63.5, Sodium 922.8, Carbohydrate 1.7, Fiber 0.2, Sugar 0.5, Protein 18.5
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