Already bored with the super sweet mince pies that have been doing the rounds in offices and at Christmas parties this week? The head to The Dabbler for a venison mincemeat recipe and add a whiff of Medieval Yuletide to your Christmas feasts.
Looks interesting definitely a new twist for mince pies!
An old new twist!
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?
Serving these tonight, so I’ll find out then but last year I made a similar mincemeat with beef (http://ginandcrumpets.wordpress.com/2009/12/14/real-mincemeat-with-beef/) and you couldn’t taste the meat, they just were richer and had more depth of flavour than normal mince pies, which are a one note sugar hit. They were very popular.
Ah, I remember with fondness your beefy mince pies. The fear, the trepidation, only to be completely delicious.
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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