Maine Venison Mincemeat

Elevate your holiday baking with this hearty and flavorful Maine Venison Mincemeat, a rustic twist on a classic filling that's perfect for pies, tarts, or pastries. Combining tender ground venison with the natural sweetness of diced apples, raisins, dried currants, and candied orange peel, this recipe creates a deeply spiced and perfectly balanced mixture. A medley of warming spices like cinnamon, allspice, and cloves pairs beautifully with rich brown sugar, tangy apple cider vinegar, and a splash of brandy or rum for optional indulgence. Slow-simmered to perfection, this traditional mincemeat offers a unique way to incorporate wild game into your holiday desserts, while its sweet and savory flavor profile will delight your family and guests alike. Whether you’re preserving it in jars or baking it into festive creations, this recipe is sure to become a seasonal favorite.

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 8

Ingredients

• 2 lbs ground venison
• 4 cups firm apples, peeled, cored, and diced
• 2 cups raisins
• 1 cup dried currants
• 1 cup candied orange peel, finely chopped
• 1.5 cups brown sugar
• 2 cups apple cider
• 0.5 cups apple cider vinegar
• 4 tbsp unsalted butter
• 2 tsp ground cinnamon
• 1 tsp ground allspice
• 0.5 tsp ground cloves
• 0.5 tsp ground nutmeg
• 0.5 tsp salt
• 0.5 cup brandy or rum (optional)

Directions

Step 1

In a large, heavy-bottomed pot, heat the unsalted butter over medium heat until melted.

Step 2

Add the ground venison to the pot and cook until browned, breaking it up into small pieces with a spoon. Drain any excess fat if needed.

Step 3

Stir in the diced apples, raisins, dried currants, and candied orange peel.

Step 4

Add the brown sugar, apple cider, and apple cider vinegar to the pot. Stir well to combine.

Step 5

Sprinkle in the cinnamon, allspice, cloves, nutmeg, and salt, and stir to evenly distribute the spices throughout the mixture.

Step 6

Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer uncovered for 60–75 minutes, stirring occasionally to prevent sticking. The mixture should thicken and the flavors will meld together as it cooks.

Step 7

If using, stir in the brandy or rum during the last 10 minutes of cooking for added depth of flavor.

Step 8

Remove the pot from heat and let the mincemeat cool slightly. Taste and adjust the seasoning if needed.

Step 9

Serve the venison mincemeat warm as a filling for pies, tarts, or pastries, or store in sterilized jars in the refrigerator for up to 2 weeks.

Nutrition Facts

Serving size	3663.4 grams (3663.4g)

Amount per serving	% Daily Value*
Calories	6150

Total Fat 116.60g	149%
Saturated Fat 60.50g	303%
Polyunsaturated Fat 0.40g
Cholesterol 986mg	329%
Sodium 1919mg	83%
Total Carbohydrate 1048.40g	381%
Dietary Fiber 63.00g	225%
Total Sugars 899.20g
Protein 227.30g	455%

Vitamin D 0IU	0%
Calcium 941mg	72%
Iron 48mg	269%
Potassium 9048mg	193%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 17.1%

Protein: 14.8%

Carbs: 68.2%