This Venison Mincemeat Pie Recipe is both sweet and savory. (Photo courtesy of Steven Rinella)
December 01, 2017
By Steven Rinella
Print Recipe
Steven Rinella, TV host of MeatEater 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
Ingredients:
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
Directions:
Preheat oven to 400 degrees. 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. Stir brandy into cooled mixture. Place bottom crust into a pie pan and add half the filling in an even layer. 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. Repeat steps 4 and 5 with remaining filling for second pie. Place pies in oven and bake until crust is golden brown, approximately 40-45 minutes. Remove pies and let cool on a wire rack for 10-15 minutes before serving.
