Source: The New Texas Wild Game Cook Book

Classifications: Venison

Description: (any ground venison)

Qty Measure Ingredient

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2 pounds cooked venison, chopped in food grinder

4 pounds chopped apple

2 pounds raisins

4 cups either brown or white sugar

3/4 pound chopped suet or butter

1/2 teaspoon cloves

1 teaspoon mace

1/2 teaspoon nutmeg

2 teaspoons salt

1 1/2 teaspoons cinnamon

cider

Instructions: Add cider to cover mixture. If cider is not available, use fruit juices or water with one-half cup vinegar. Sweet fruit juices reduce the amount of sugar required.

Cook very slowly until fruits are tender (about one hour).

Staging:

Variations:

Background: Recipe by: Judith and Richard Morehead

Copyright 1985

Serves: 0

Yields: 10 pints

Food Exchanges: