Caribou mincemeat pie
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Caribou mincemeat pie
  Caribou    Pie    Game  
Last updated 6/12/2012 12:46:34 AM. Recipe ID 6909. Report a problem with this recipe.
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      Title: Caribou mincemeat pie
 Categories: Game, Caribou, Pies, Jw
      Yield: 8 Servings
 
      2 c  Apple cider
      1 c  Raisins
    1/2 c  Dried currants
  1 1/2 c  Apples; peeled and chopped
    1/4 lb Ground caribou meat
      1 ts Ground cinnamon
      1 ts Ground cloves
      1 ts Ground ginger
    1/2 ts Ground nutmeg
    1/4 ts Ground allspice
    1/4 c  Brandy or dark rum
      1    Pastry recipe
 
  In a heavy 2-quart saucepan, combine cider, raisins, and currants.
  Cover and heat to boiling over high heat. Reduce heat to low and
  simmer 30 minutes, stirring occasionally. Add apples, caribou,
  cinnamon, cloves, ginger, salt, nutmeg, and allspice. Simmer 2 hours
  longer. Add water as necessary to keep mincemeat from sticking to
  saucepan. Cool mincemeat to room temperature, add the liquor and let
  sit at least overnight before making pies.
  
  Mincemeat can be kept in a cool place in a stone crock for 2 weeks,
  canned or frozen. If frozen, thaw mincemeat before making pie.
  
  Prepare pastry and refrigerate until ready to use-at least 30
  minutes. Heat oven to 350'F. Divide pastry; roll out bottom crust and
  roll out and cut strips for a top lattice. Carefully spoon mincemeat
  into crust-lined pie plate. Place pastry strips one at a time across
  mincemeat to create a woven grid. Lift edge of bottom crust over ends
  of strips. Pinch together and flute edge. Bake pie 50 to 55 minutes
  or until crust is lightly browned and filling bubbles. Cool 10
  minutes on wire rack before cutting.
  
  Serve with a scoop of vanilla ice cream on the side.
 




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Recipe ID 6909 (Apr 03, 2005)

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