Elk Mincemeat Pie
Show #105
Measure |
Ingredients |
Prepare |
Substitute |
| 6 cups | Granny smith apples | Chopped | |
| 3 cups | Ground elk | Cooked | |
| 3 ½ cups | Elk meat stock | ||
| 3 cups | Sugar | ||
| 1 Cup | Molasses | ||
| 1 Cup | Apple cider vinegar | ||
| ½ cup | Shredded citron | ||
| 2 ounces | Butter | ||
| 2 cups | Raisins | ||
| 1 cup | Currants | ||
| 1 tablespoon | Ground cinnamon | ||
| 2 tsp | Ground cloves | ||
| ½ tsp | Freshly ground pepper | ||
| 8 ounces | Blackberry jelly | Seedless |
Cook meat in water one hour, save stock. Chill the meat then grind. Combine all ingredients and simmer one hour, stir often. This can be frozen in ZipLoc bags or canned.
To make the pie: Place one quart of mincemeat in an unbaked pie shell, cover with pie shell top, poke small holes in the top with a fork. Bake 40 minutes at 350 F oven. Serve with Butter Rum Sauce.
MAKES ENOUGH FILLING FOR 3 PIES (3.5 QUARTS)
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