Already bored with the super sweet that have been doing the rounds in offices and at parties this week? The head to for a venison mincemeat recipe and add a whiff of Medieval Yuletide to your Christmas feasts.

Tagged with: BritishChristmasMince PiesThe DabblerVenison

6 Responses to Venison mincemeat for The Dabbler

  1. rsmacaalay says:

    Looks interesting definitely a new twist for mince pies!

  2. The National Trust are serving a similar pie in one their properties up here,made with Ox Tongue,recipe found in an 18th cookery book in the library.Can you taste the meat?

  3. Lizzie says:

    Ah, I remember with fondness your beefy mince pies. The fear, the trepidation, only to be completely delicious.

  4. Maureen says:

    I saw your recipe on The Dabbler and made some meaty mincemeat, using the ingredients I had to hand: no venison, so I used sirloin steak, and apricots and cranberries instead of the raisins and currants that my husband would refuse to eat. The mince pies have been a great success and the birds won’t be getting any leftovers this year.

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