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
- 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
- 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.