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Moose Meat Mincemeat

1 lb Moose meat
1 T Finely cut citron
1/2 lb Beef suet
4 ea Apples
2 pt Cooking brandy
1 ea Quince
1 t Cinnamon
3/4 lb Sugar
1 t Mace
1/2 c Molasses
1 t Cloves
1 pt Cider
1 t Nutmeg
1 lb Seeded raisins
1/4 t Pepper
3/4 lb Currants
Salt to taste

Cover meat and suet with boiling water and cook until tender. Cool in water in which cooked. When cool remove layer of fat. Then finely chop meat and suet and add to it twice the amount of finely chopped apples, the quince finely chopped, sugar, molasses, cider, raisins, currants, and citron. Reduce stock in which meat and suet were cooked to 1 1/2 cups, and add to the fruit and meat mixture. Heat gradually, stirring occasionally, and cook slowly 2 hours (in thrift cooker). Add brandy and spices. This can be put in jars while boiling hot and sealed for future use. This recipe makes 7 or 8 pints. Use as for any mince meat pie.

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