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Prep time: 60 min
Cook time: 2 hr


Ingredients:

2 pounds venison, elk, or beef chunks
Water
1/2 cup apple cider vinegar
6 whole cloves
6 whole allspice
1 large bay leaf
1/2 pound suet, finely chopped*
3 quarts apple cider
2 cups beef broth
3 pounds apples, chopped
3 pounds raisins (dark and golden)
2 pounds currants
1/2 pound citron
1 tablespoon ground cloves
1 tablespoon ground cinnamon
1 tablespoon ground nutmeg
1 tablespoon ground allspice
1 firmly-packed cup brown sugar
2 cups rum or Applejack brandy

* 1/4 to 1/4 pound butter may be substituted


Preparation:

Trim fat from meat of your choice.

In a large heavy pan over medium heat, place meat; cover with water. Add cider vinegar, whole cloves, allspice, and bay leaf. Simmer approximately 2 hours or until the meat is tender and falls apart. Remove from heat and refrigerate meat in cooking liquid overnight.

Remove from refrigerator and remove meat from liquid. Remove all fat from top of liquid; discarding the liquid. Separate meat from bones, discard bones. Chop cooked meat into small cubes.

In a large pot, combine meat cubes, suet, apple cider, beef broth, apples, raisins, currants, citron, cloves, cinnamon, nutmeg, allspice, and brown sugar. Over medium heat, let mixture come just to a low boil; reduce heat to low and let simmer until the apples are cooked. Remove from heat and add rum or Applejack brandy and mix together.

Variation: For a wonderful flavor boost, zest and juice 2 to 3 lemons and 2 orange. Add to mince before bringing to a boil.

Refrigerate or pack in hot sterile jars and seal. May also be stored in the freezer.

 

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My Mom use to make the best . She use the meat offofthe hoghead and she use a lot of spices but she used the Fruit she had apples ,blackberries ,pears and etc. She never used a recipe but it always was so good.
 
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