Dad decided that he wanted to make a mincemeat pie for Thanksgiving. So Anita, Teagan, and I helped him. It was alot of fun! I hope it becomes a new Seavey family tradition!



Adding in the ingredients 




Mixing everything together (It smells REALLY good) 


                                                                          Simmering



Ready to go into the oven

Now its hot out of the oven


Time to cut the PIE!!!

It tasted SO good!!!

 Mincemeat Pie Recipe 

4 pounds of venison, elk, or beef
Water     
7 1/2 cups of chopped tart apples
3 cups of liquid (liquid from the meat of your choice it was cooked in)
2.5 cups of brown sugar
3 cups of apple cider
1/2 cup of cider vinegar
3 cups of raisins and craisins
2T ground cinnamon
1T ground cloves
2T ground allspice
2T ground nutmeg
Juice of 2 lemons
Juice of 2 oranges 

Preparation:

Trim fat from meat of your choice and discard.

In a large heavy pan over medium heat, place meat; cover with water and simmer until the meat is tender. 
Remove from heat and refrigerate meat in the cooking liquid overnight.
Remove from refrigerate and remove meat from liquid. Remove all fat from top of liquid ; discard the fat and reserve the remaining liquid.
Separate meat from bones, discard bones. Chop cooked meat into small cubes. In a large pot, combine meat cubes, apples, reserved liquid, sugar, apple cider, cider vinegar, raisins, craisins, cinnamon, cloves, allspice, nutmeg, lemon juice, and orange juice; Simmer for 2 hours. Remove from heat.
Its best to let the mincemeat stand at least a couple of weeks before using.We store ours in the refrigerator. Freeze in air-tight containers for long storage
                                                Enjoy!!!


~Alice~