Maine Venison Mincemeat

Ingredients

• 1 deer, neck
• 5 gallons whole apples (I prefer Wolf River)
• 1 lb raisins
• 4 cups sugar
• 1 cup molasses
• 1 orange
• 1 lemon
• 1-2 pint apple cider
• 1 tablespoon clove
• 1 1/2 tablespoons cinnamon
• brandy

Directions

1. 1

   Boil the deer neck in enough water to keep it covered, for 4 hours or until the bones come out clean.

2. 2

   Whilst the neck is boiling, peel, core and chop the apples.

3. 3

   Let pot of meat cool overnight.

4. 4

   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)

5. 5

   Combine everything except 1 pt of cider in a large pot.

6. 6

   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.

7. 7

   Adjust the consistency with the cider, depending on how much juice the apples produce.

8. 8

   Simmer for 45 minutes or so, until the mixture is bubbling, but apples are still mostly whole.

9. 9

   Add brandy to taste.

10. 10

    Pack into quart mason jars hot, or plastic containers cool and freeze for pies.