A recipe for homemade mincemeat pie made with ground venison, fruit, spices and brandy
Steven Rinella, TV host of MeatEater on Sportsman Channel, lays out his version of mincemeat pie – a classic holiday treat. This recipe for venison mincemeat pie is sure to become a new family favorite. It is savory with just the right amount of sweetness.
Yield: 2 pies
Prep time: 30 minutes
Cook time: 1 hour 45 minutes
Total time: 2 hours 30 minutes
- 2 cups ground cooked venison
- 3 cups chopped tart apples
- 1 cup chopped suet (can substitute pork back fat)
- ¾ cup seedless raisins
- ¾ cup currants
- ¾ to 1 cup stock
- ½ cup chopped dried apricots (optional)
- 4 tablespoons apple or beach plum jelly
- 2 tablespoons blackstrap molasses
- 1 ½ cups light brown sugar, tightly packed
- 2 teaspoon cinnamon
- 1 teaspoon cloves
- ½ teaspoon ginger
- ½ teaspoon nutmeg (or mace)
- ¼ teaspoon allspice
- ¼ cup cider
- Brandy, to taste
- Bear fat pie crust
1. Preheat oven to 400 degrees.
2. Combine all ingredients, except brandy, in a medium saucepan and simmer for 1 hour, stirring often. Once cooked, allow mixture to cool to room temperature.
3. Stir brandy into cooled mixture.
4. Place bottom crust into a pie pan and add half the filling in an even layer.
5. Lay over the top crust so it overhangs the edges of the pan by an inch. Press corners of crusts together and trim excess crust.
6. Repeat steps 4 and 5 with remaining filling for second pie.
7. Place pies in oven and bake until crust is golden brown, approximately 40-45 minutes.
8. Remove pies and let cool on a wire rack for 10-15 minutes before serving.