When Ann Schilling found out her daughter-in-law, Victoria, was sharing her Easy Aussie Leg of Lamb with Edible Bozeman for the Spring 2023 issue, she cornered me with an ancient book of recipes from her Pennsylvania Dutch grandmother, Lollie. Just one look at the carefully curated, handwritten recipe book and I knew we needed to share this mincemeat made with wild game.
This recipe dates back to the 1800s and has been passed down through the generations. It was typically prepared in the fall, when the apples were bountiful and people were butchering meat animals in preparation for winter. It has been adapted from Lollie’s original version, which made more than 7 quarts of mincemeat filling—enough to store away for many winter meals.
MAKES ABOUT 3 QUARTS OF MINCEMEAT, OR 3 (9-INCH) PIES
For the mincemeat
8 medium-tart apples, peeled, cored, and ground
2 medium navel oranges, peeled and ground whole with the juice
2 medium lemons, peeled and ground whole with the juice
1½ pounds ground venison or elk (or lean ground beef)
¼ pound ground suet*
½ pound currants
3 cups raisins
1 teaspoon salt
2 cups sugar
½ teaspoon ground cloves
1¼ teaspoons cinnamon
1¼ teaspoons nutmeg
½ pint bone broth
½ pint apple cider
Preheat oven to 350°F.
Mix everything together and place in a 9- by 13-inch baking dish or large oven-safe skillet. Bake uncovered for 2½ hours, stirring every 30 minutes.
If you are not making pies right away, mincemeat can be canned or frozen. To can, portion into hot jars, seal, and place in a water bath for 10 minutes. Like this, mincemeat can be stored in a dry pantry for up to 6 months.
*Ask your butcher for cooking-grade ground suet.
For the pie
1 double pie crust
1 quart mincemeat
⅓ cup brandy
2 tablespoons sugar
When you are ready to make the pie, preheat oven to 450°F.
Use your favorite recipe for pie dough to create a pie shell. Mix mincemeat with brandy and pour the mixture into the shell. Sprinkle with sugar and top with a lattice crust.
Bake for 10 minutes then reduce heat to 375°. Bake until the crust is brown and pie filling is bubbling, 30–45 additional minutes. Keep an eye on the crust and cover edges with foil if it starts to brown too much. Serve with Brandy Hard Sauce.
Brandy Hard Sauce
½ cup softened butter
1 cup powdered sugar
Brandy to taste
Mix softened butter by hand with powdered sugar. Add brandy and mix in until it is the consistency of sour cream. Serve sauce at room temperature on top of a slice of mincemeat pie. Store sauce in the refrigerator.
Wine Pairing
2019 Herdade do Rocim Fresh from Amphora
Wine made in an ancient style that is dynamic and earthy—not overly fruity and rustic—is well suited for Ann Schilling’s undeniably authentic mincemeat pie. I agree with Dawson that this Rocim Amphora Red is a “match made in heaven” for this fruity, gamey, and spicy dish.
$35
Recommendation by Jeremiah Dawson, owner of Vino Per Tutti (which translates to “wine for everyone”). Dawson has owned Vino Per Tutti since 2017. His friendly establishment is staffed with people who know and care about wine, beer, and cider, and who love their community. Looking for biodynamic, sustainable, organic wine, beer, or sake? Want an $11 drinkable red that’s easy to cook with? Talk to Dawson—as the name of his store suggests, his philosophy is that wine really should be for everyone.
