Yield: 1 servings
|2 pounds||beef suet tart apples|
|3 pounds||brown sugar|
|2 cups||maple syrup or|
|2 cups||dark molasses|
|4 pounds||seeded raisins|
|½ pounds||citron, cut fine|
|1 quart||brandy or|
|1 tablespoon||ground clove|
|1 teaspoon||nutmeg salt to taste apple jack or|
Cover and cook the venison and suet with boiling water until tender; let it cool in the liquid. When it is cold and the fat has solidified, remove meat and chop the cake fat (suet). Reboil the liquid until it has been reduced to 1½ cups. Chop the venison and add it to twice as much peeled, cored and finely chopped apple. Add the sugar and maple syrup or molasses. Add the dried fruit, suet, cider and the reduced boiling liquid. Boil slowly for 2 hours, stirring to prevent burning. Add the apple jack or brandy or wine and the spices. Mix thoroughly and store in crocks or jars. May also be frozen, but does't freeze hard. Yield: 15 pies, recipe can be cut in half.
Note: It is by no means necessary to use exactly the ingredients given. You may want to add orange or lemon peel, chopped figs or may prefer a different proportion of spices. You may also use wine or sherry in place of the cider.
SOURCE:*Gene Blystone POSTED BY: Jim Bodle 1/97 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000