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Caribou or Moose Mincemeat


1 pound caribou or moose scraps
1 cup caribou or moose broth
chopped apple, twice as much as meat
1/4 pound beef suet
1/4 pound soft citron
1/4 pound preserved orange peel
1/4 pound preserved lemon peel
1 cup currants
1 cup seedless raisins
1 cup sultana raisins
1 orange, grated rind and juice
1 lemon, grated rind and juice
1 pt. bottle boiled cider
1 cup sugar
1 cut grape or currant jelly
1/2 cup orange marmalade
1/2 cup dark molasses
1-1/2 teaspoon salt
1 teaspoon powdered cloves
1 teaspoon powdered cinnamon
1/2 teaspoon allspice
1/2 teaspoon black pepper
1/4 teaspoon nutmeg
1/2 teaspoon mace
1 cup good brandy
1/2 cup red wine

Trim all fat and sinews from meat scraps and weigh out 1 pound.  Cover with water and simmer until very tender.  Remove meat and chop (do not grind) very fine.  Measure, peel, core and chop enough tart apples to measure twice the amount of venison.  Put in large saucepan with 1 cup of the venison broth.

Remove fibre from 1/4 pound of beef suet and chop fine.  Finely chop citron, preserved lemon and orange peel.  If this is not soft, steam for a few minutes to soften it.  Add to the venison along with the currants, seedless raisins and sultanas, steamed if they are not soft.

Add to the mixture the grated rind and juice of the orange and lemon, the boiled cider, sugar, jelly, marmalade and molasses and add seasonings.  Bring to a full boil, remove from the fire ad stir in the brandy and wine.  Store in a crock in a cool place or place in glass jars with screw tops tightened.

When making pie, one chopped apple and 2 tablespoons additional brandy may be added.  If this mixture is not sweet enough, add brown sugar at the time you make the pie.