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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cook the venison by boiling until lightly cooked. | 2. Mix the ingredients together in order to the meat stock. Stir and bring to a boil, then simmer for 2 slow hours. | 3. Add the remaining ingredients. Mix all together well. Cool slowly. Keeps very well in the freezer and can be taken out to make your favorite pie. Suggest freezing in portions for pie. | 4. Notes: in place of the 1 qt vinegar they found that their favorite variation was 1 pint of tarragon vinegar or 1 pint of port wine vinegar. | 5. In place of the molasses you can use pancake syrup or a good maple syrup [real]. They choice was the molasses. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
venison	4	lbs	ground lean	-	-	-	-
apple	12	lbs	uncooked peeled ground	2830.4198	751.6942	14.1521	9.2533
suet	2		ground	484.218	0.0	0.8505	53.298
currant	2	lbs	seedless	571.5271	139.5252	12.7006	3.7195
raisin	4	lbs	seedless	5479.4023	1442.7883	61.5072	8.3461
lemon peel	6	tablespoons	grated	16.92	5.76	0.54	0.10800000000000001
brown sugar	5			4180.0	1078.99	1.32	0.0
black pepper	1	teaspoon		5.773	1.4708	0.239	0.075
salt	6	teaspoons		-	-	-	-
vinegar	1	quart		-	-	-	-
molasses	1	quart		-	-	-	-
lemon	2			2.5617	0.8233	0.0972	0.0265
meat stock	1 -2	cup		-	-	-	-
clove	3	tablespoons	ground	53.43	12.7784	1.1642	2.535
cinnamon	12	tablespoons		-	-	-	-
nutmeg	5	teaspoons		57.75	5.4219	0.6424	3.9941
port wine	2	cups		-	-	-	-
brandy	3	cups		-	-	-	-
rum	3	cups		-	-	-	-

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