STREAMING NOW: Lorraine's Fast, Fresh and Easy Food

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“If you are lucky enough to get some venison, this sounds like an interesting item for holiday baskets or to make into pies. You have to make this a month ahead of time (not in prep time) for it to set properly but it can be stored indefinitely. Recipe source: Coyote Cafe”
1hr 5mins
3 jars mincemeat or enough mincemeat for 3 pies

Ingredients Nutrition


  1. Grind venison through the medium plate of a meat grinder.
  2. 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.).
  3. Peel and core the apples and chop them in a food processor.
  4. Place the ground meat and the apples in a large bowl and then mix in the rest of the ingredients, blending well.
  5. 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.
  6. Store in refrigerator for a least a month to bind flavors together.
  7. The mincemeat will continue to develop for another 4 months or so and can then be stored indefinitely.
  8. 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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a