Number Served: Varies (mince meat for pies & cookies)
2 pounds lean beef, Elk or venison after cooking
4 pounds apples
2 1/2 pounds raisins (dark)
1 1/2 pounds raisins (light)
1/2 pound suet ground through food chopper
1 package fruit cake mix
1 quart apple cider or grape juice
2 oranges (juice and peels)
2 lemons (juice and peels)
4 cups brown or white sugar
1/2 teaspoon cloves
1 teaspoon nutmeg
1 1/2 teaspoons cinnamon
1 teaspoon salt
2 tablespoons vinegar
Grate orange and lemon peels before juicing, then place in mixture.
Cook apples before adding to the mixture.
Add all ingredients together and stir until well blended.
Place in large container such as a roaster, place on low heat (225 degrees F).
Stir occasionally and cook until all ingredients are done.
Notes & Variations:
The vinegar may be added to taste when preparing pies. Vary amount according to the sweetness of the mixture.
Contributor: Mrs. Weakley/Ev Weakley, RRGC
When Evís mother was alive and living in Orofino Idaho, Howard Gardner and Jerry Zeitler would stop in to see her on their way home from hunting and offer to share their game. She always asked for elk neck, which she made into mincemeat and gave them some the next time they stopped in.