Minced Meat for Pies
Submitted by squibble
Fermented mincemeat made with venison or beef tongue, suet, apples, dried fruit, red wine, cider, and brandy. A six-to-eight-week crock cure transforms the ingredients into the deep, boozy filling of old hunting cabin Christmas pies.
YIELD
36 servingsPREP
20 minCOOK
20 minREADY
40 minThis is the hunter’s mincemeat, the kind of preserve that turned a successful November deer harvest into Christmas pies. Two pounds of cooked venison (or beef tongue, if you don’t have wild game) join suet, apples, raisins, currants, warming spices, a quart of apple cider, two cups of sweet red wine, and as much brandy as taste demands.
The technique is fermentation, not cooking. Everything goes into a clean stoneware crock, gets weighted down to keep the contents fully submerged in liquid, and rests cool for six to eight weeks. The alcohol and acid prevent spoilage while the slow fermentation marries the flavors.
Black pepper is the unusual spice you’ll notice. A whole tablespoon adds a savory backbone that prevents the filling from going one-note sweet. It’s part of what makes a true mincemeat distinct from a fruit pie filling.
Check the crock periodically and top up with more wine, cider, or brandy if the liquid level drops below the solids. Anything exposed to air can spoil. Bake under a lattice crust brushed with egg white for that golden blaze.
Pro Tips
- Use a true stoneware or glazed crock, not plastic or metal. Plastic absorbs flavors and metal reacts with the wine and cider acidity.
- Cooked meat is critical. Raw meat can harbor bacteria the fermentation won’t kill. Boil or roast the venison thoroughly before adding to the crock.
- Cover with cheesecloth tied loosely to allow CO2 to escape during active fermentation. Sealed lids can build dangerous pressure.
- Store the crock in a cool, dark place between 50 and 60°F (10 to 16°C). Warmer than that risks spoilage; colder than that stalls the fermentation.
Variations
- Use a mix of venison and beef tongue for a more complex meat profile.
- Substitute port for the sweet red wine for a richer, more concentrated flavor.
- Add ½ cup chopped candied orange peel for citrus brightness.
Ingredients
Directions
*Meat should be beef tongue, venison, or some cut which will maintain its texture during fermentation.
Combine all ingredients in a clean stoneware crock.
Add enough wine and brandy to taste, completely covering the chopped ingredients.
Weight down ingredients with a heavy plate topped with a sealed quart jar full of water to keep ingredients submerged in the liquid.
Cover with cheesecloth and tie loosely; add stoneware cover if available.
Store in a cool place for six to eight weeks or longer.
Check from time to time.
If liquid level falls, add more wine, cider, and brandy.
Use this mincemeat in any pie shell.
Cover with a lattice top and crimp the edge.
Brush crust with beaten egg white for a golden blaze.
Bake at 425℉ (220℃). for 15 minutes and then at 375℉ (190℃). for another half hour, or until crust is golden and filling is simmering throughout.
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