doublegunshop.com - home Forums General Discussion DoubleGun BBS @ doublegunshop.com OT: Venison mincemeat pie.

I have heard that European versions of non-GMO wheat and other grains might be tolerable for my now badly-damaged gut, but...once bitten and twice shy is now my operating model. Heck, I'm still battling weight issues the minute I slack-off on my exercise regimen so... I'm clearly not perishing. I'm also blessed in that my wife loves to bake and prepare seemingly-endless wholesome meals from scratch. Namaste, King Arthur and Bob's Red Mill produce some wonderful flour options, and for almost any application. I really only struggle when I'm on the road working, and I have learned to work-around on that one as well.

This one looks like a winner! We were making our own citron yesterday to do this pie, and frankly...it doesn't taste so-good (at least to me). This recipe doesn't seem to require that step.

https://www.youtube.com/watch?v=72NqgvytZGQ

The only suggestion my wife would add would be to egg-wash the crust for more browning. I would have to use ground elk (or deer, if I had it) for the beef, and Baby Bourbon as a substitute for the Jim Beam.

I�ve never quite warmed up to minced meat pie to go out looking for it on purpose, but I�ll say a quick thanks to Stan. We tried a variation on his grits, and will have them again. Good stuff, and whoever�s turn it is for hunting camp cook could whip up a batch easy.

craigd: I frankly can't stand the candy/meatless versions, but I'm always on the lookout for new venison dishes, especially the traditional ones.

Citron is supposed to be bitter. Peels are bitter, but hold a lot of citrus oil, that's why they get candied.
Or, you add sugar to the recipe.

That guy doesn't know what suet is or where it comes from.

FWIW, A solid tart apple holds it's shape and works better for me. Granny Smith, et al.

Bacon is commonly hickory smoked. You might not like it in a pie.

Some people grind it into their venison, some dont.

I'm glad you are having fun with this.
Try lard in your piecrust.
A couple tablespoons of vodka in place of some of the ice water will prevent gluten formation. Old trick.

ClapperZapper: I have some rendered bear grease that I hear is great for baking and is used interchangeably for lard. Is that so?

I don't think so.
But I'm not a bear guy.

Suet is a fine grained light weight fat from around the kidneys, along the back bone, in the abdominal cavity. Not tallow, not waxy. Hence it's use.

I think the you tube guy ate venison fat and didn't understand what he ate.
Historically, bear grease was a good lubricant for axles and muzzleloader patches, and used as a waterproofing agent.

Never heard of anyone doing anything edible with it, just smearing it on their boots.

Glad you liked them, Craig. How did you fix them? I'm always interested in variations.

SRH

Lloyd3,

Concerning rendered bear grease, my grandmother said that rendered bear fat was the best for baking pastries, pie crusts, donuts, etc. She'd insist on getting the fat from any bear we managed to kill and would render it for her baking needs.

I couldn't tell the difference with any of her baked goods as to what she used; bear grease, lard, butter or oil...it all tasted good to me as a kid!

Try it!
You only need 1/3 of a cup for a crust.

I freeze the fat, then grate it, fwiw.

Post a pic.