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LOCATION: Recipes >> Preserving Meats >> Mincemeat 02

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VENISON MINCEMEAT

5 lbs. neck of venison
2 lbs. suet
8 lbs. apples
8 lbs. raisins
1 1/2 qts. vinegar, fruit type (cider vinegar)
1 1/2 pts. water
2 c. brown sugar
2 tsp. cloves
2 tsp. cinnamon
salt to taste

Cook the venison until it drops off the bone. Chop the meat with
the suet and unpeeled apples. Mix the other ingredients with this,
and cook for some time, stirring often. This recipe makes 4 gallons
of mincemeat and will keep well.

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