Venison mincemeat pie - country living
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Venison mincemeat pie - country living
  Venison    Pie    Canning    Game  
Last updated 6/12/2012 12:52:47 AM. Recipe ID 14528. Report a problem with this recipe.
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      Title: Venison mincemeat pie - country living
 Categories: Pies, Main dish, Canning, Game
      Yield: 8 Servings
 
      2 c  Apple cider or apple juice
      1 c  Dark seedless raisins
    1/2 c  Dried sour or sweet cherries
           -or currants
  1 1/2 c  Chopped, peeled apples
    1/4 lb Ground venison or lean
           -ground beef
      1 ts Ground cinnamon
      1 ts Ground cloves
      1 ts Ground ginger
    1/2 ts Salt
    1/2 ts Ground nutmeg
    1/4 ts Ground allspice
           Pastry (recipe follows)
 
  1. At least 4 hours before making pie, prepare the mincemeat: In heavy
  2-quart saucepan, combine cider, raisins, and cherries. Cover and
  heat to boiling over high heat. Reduce heat to low and simmer 30
  minutes, stirring occasionally.
  
  2. Add apples, venison, cinnamon, cloves, ginger, salt, nutmeg, and
  allspice. Simmer 2 hours longer. Check occasion- ally and add water if
  necessary to keep mincemeat from sticking to saucepan. Cool mincemeat
  to room temperature. (Mincemeat can be made up to 3 months ahead and
  frozen. If frozen, thaw mincemeat before making pie or baking time
  will be lengthened.)
  
  3. Meanwhile, prepare pastry and refrigerate until ready to use-at
  least 30 minutes.
  
  4. Heat oven to 350'F. Divide pastry into 3 equal pieces. Press 2
  pieces together and shape into a ball. Between 2 sheets of waxed
  paper, roll out ball of pastry into an 11 -inch round. Remove top
  sheet of paper and invert pastry into 9-inch pie plate, letting
  excess extend over edge. Remove bottom sheet of paper.
  
  5. Between sheets of waxed paper, roll out remaining pastry to a 9
  1/2- by 6-inch rectangle. Remove top sheet of paper from pastry. Cut
  rectangle into four 9 1/2- by 1 1/2-inch strips.
  
  6. Carefully spoon mincemeat into crust-lined pie plate. Remove pastry
  strips from waxed paper, one at a time, and place across mincemeat to
  create spokes. All four strips will overlap in the center. Lift edge
  of bottom crust over ends of strips. Pinch together and flute edge.
  Place pie on rimmed baking sheet.
  
  7. Bake pie 50 to 55 minutes or until crust is lightly browned and
  filling bubbles. Cool 10 minutes on wire rack before cutting.
  
  Pastry: In medium-size bowl, combine 1 1/2 C unsifted all-purpose
  flour and 1/2 t salt. With pastry blender or 2 knives, cut in 1/3 C
  vegetable shortening, chilled, until mixture resembles coarse crumbs.
  Add 5 to 6 T cold water to flour mixture and mix lightly with fork
  until moistened; gather into a ball. Wrap pastry and refrigerate 30
  minutes.
  
  Country Living/Nov/93  Scanned & fixed by DP & GG
 




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Recipe ID 14528 (Apr 03, 2005)

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