Moose meat mincemeat

7 servings

Ingredients

Quantity Ingredient
1 pounds Moose meat
1 tablespoon Finely cut citron
½ pounds Beef suet
4 eaches Apples
2 pints Cooking brandy
1 each Quince
1 teaspoon Cinnamon
¾ pounds Sugar
1 teaspoon Mace
½ cup Molasses
1 teaspoon Cloves
1 pint Cider
1 teaspoon Nutmeg
1 pounds Seeded raisins
¼ teaspoon Pepper
¾ pounds Currants
Salt to taste

Directions

Cover meat and suet with boiling water and cook until tender. Cool in water in which cooked. When cool remove layer of fat. Then finely chop meat and suet and add to it twice the amount of finely chopped apples, the quince finely chopped, sugar, molasses, cider, raisins, currants, and citron. Reduce stock in which meat and suet were cooked to 1½ cups, and add to the fruit and meat mixture. Heat gradually, stirring occasionally, and cook slowly 2 hours (in thrift cooker).

Add brandy and spices. This can be put in jars while boiling hot and sealed for future use. This recipe makes 7 or 8 pints. Use as for any mince meat pie. Shared by: Al Rice Submitted By SHARON STEVENS On 11-08-94

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