Venisonmincemeat Recipes

Steps:

• Grind venison through the medium plate of a meat grinder.
• Grind suet through the fine plate of the meat grinder (you may need to grind the suet twice--there can be no smell of blood on it or it will spoil the mincemeat.).
• Peel and core the apples and chop them in a food processor.
• Place the ground meat and the apples in a large bowl and then mix in the rest of the ingredients, blending well.
• Pack mincemeat into a nonreactive container (such a glazed earthenware) and then cover container with a clean tea towel soaked in rum and then cover with plastic wrap or a lid.
• Store in refrigerator for a least a month to bind flavors together.
• The mincemeat will continue to develop for another 4 months or so and can then be stored indefinitely.
• This amount will make 3 pies. To make pies: prepare pie pastry (two crust pie), lining pie dishes with pastry. Pour filling into prepared pie dishes and cover with top crusts. Blend one egg and 1 tablespoon water and brush top crusts with egg wash. Cut vent holes in top crust. Bake pies at 350-degrees for 40-45 minutes our until golden brown.

Steps:

• Simmer venison neck or roast in unsalted water until tender.
• Cool and remove meat.
• Run meat, suet, raisins and currents through meat grinder with a fine blade attached.
• Combine all the ingredients.
• Place in a roasting pan.
• Stirring occasionally, cook at 325F until the apples are tender and mincemeat is hot.
• Pack in hot pint jars and seal.
• Place in hot water bath for 10 minutes.
• Makes 10 pints.

Steps:

• In a large bowl, lightly beat eggs; add tomato sauce, onion, crumbs, salt and pepper. Add venison and mix well. Press into an ungreased 9x5-in. loaf pan. Combine brown sugar, mustard and vinegar; pour over meat loaf. Bake, uncovered, at 350° for 70 minutes or until a thermometer reads 160°.

Steps:

• Whisk Worcestershire sauce, soy sauce, lime juice, onion, red pepper flakes, dry mustard, salt, thyme, black pepper, garlic, and hot pepper sauce together in a bowl; pour into a resealable plastic bag. Add venison steaks, coat with the marinade, squeeze to remove excess air, and seal the bag. Marinate in the refrigerator at least 1 hour.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove venison from the marinade and shake off excess. Discard remaining marinade.
• Cook the steaks until they are firm, hot in the center, and just turning from pink to grey, about 5 minutes per side. An instant-read thermometer inserted into the center should read 150 degrees F (65 degrees C).

Steps:

• Boil the deer neck in enough water to keep it covered, for 4 hours or until the bones come out clean.
• Whilst the neck is boiling, peel, core and chop the apples.
• Let pot of meat cool overnight.
• 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)
• Combine everything except 1 pt of cider in a large pot.
• 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.
• Adjust the consistency with the cider, depending on how much juice the apples produce.
• Simmer for 45 minutes or so, until the mixture is bubbling, but apples are still mostly whole.
• Add brandy to taste.
• Pack into quart mason jars hot, or plastic containers cool and freeze for pies.

Steps:

• Cook lasagne noodles according to package directions. Drain and set aside.
• For meat sauce: In a large saucepan or skillet, scramble-fry meat, onion, and garlic until meat is brown and onion is tender. Drain fat (if you're using venison, there likely won't be any -- that's my little plug for venison!).
• Stir in crushed tomatoes, tomato sauce and paste and seasonings. Bring to a boil.
• Cover and simmer for 15 minutes, stirring occasionally.
• For Cheese Filling: Combine egg, cottage cheese, 1/4 cup Parmesan cheese, and parsley.
• Layer half lasagne noodles in a lightly greased 9x13 pan. Spread with half the meat sauce and then half the cheese filling. Repeat layers.
• Sprinkle remaining Parmesan cheese on top and additional grated mozzarella, if desired.
• Bake at 375F for 30-35 minutes and let stand 10 minutes before serving.

Steps:

• In a large saucepan, combine the venison, suet, brown sugar, molasses, cider, currants and raisins. Place over medium-low heat and cook, stirring occasionally, until the sugar is dissolved, about 5 minutes. Add the apples and orange zest and cook until the apples are tender, about 10 minutes. Add the remaining ingredients and cook another 15 minutes. Remove from the heat and cool. Will keep refrigerated for up to 5 days.

Steps:

• In a large bowl, combine the first four ingredients. Crumble venison over mixture and mix well. Shape into 1-1/2-in. balls. Place in a greased 8-in. square baking dish. Combine the remaining ingredients; pour over meatballs., Bake, uncovered, at 375° for 35-45 minutes or until meat is no longer pink.

Steps:

• Mix all marinade ingredients together in a small measuring cup.
• Place venison steaks in a large zip lock bag.
• Pour marinade over steaks and seal bag.
• Place bag in a flat casserole dish so that the steaks are in a single layer.
• Refrigerate and marinate at least 4 hours, turning every half hour to marinate each side.
• Drain marinade and grill steaks to desired doneness.
• I double or triple this recipe for each addition package of steak. Any wild game steak can be used in this recipe.