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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Boil the deer neck in enough water to keep it covered, for 4 hours or until the bones come out clean. | 2. Whilst the neck is boiling, peel, core and chop the apples. | 3. Let pot of meat cool overnight. | 4. Grind the meat, and 1 cup solid suet that forms on top, through a fine plate, quarter and grind the lemon and orange (peel and all) | 5. Combine everything except 1 pt of cider in a large pot. | 6. Simmer over very low heat, stirring with care not to burn on. I cook mine on a wood cook stove. A hot top also works well. | 7. Adjust the consistency with the cider, depending on how much juice the apples produce. | 8. Simmer for 45 minutes or so, until the mixture is bubbling, but apples are still mostly whole. | 9. Add brandy to taste. | 10. Pack into quart mason jars hot, or plastic containers cool and freeze for pies. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
deer	1			-	-	-	-
apple	5	gallons		5200.0	1381.0	26.0	17.0
raisin	1			498.3	131.208	5.5935	0.759
sugar	4	cups		3223.92	806.3839999999999	0.0	0.0
molasses	1	cup		977.3	251.8401	0.0	0.337
orange	1			1.7625	0.4406	0.0352	0.0045
lemon	1			1.2808	0.4116	0.0486	0.0132
apple cider	1 -2	pint		-	-	-	-
clove	1	tablespoon		17.81	4.2594	0.38799999999999996	0.845
cinnamon	1 1/2	1/2		-	-	-	-
brandy				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.