Getting back to minced meat.

Remember that venison carries no intramuscular fat.

Additionally venison tallow is very waxy, and makes good candles.

So, you want the least tallow or rendered venison fat as possible in your mincemeat. Otherwise it will bring you a new understanding of the phrase “lip smacking good”.

A rich flavorful mincemeat contains about a cup perhaps 2 cups of venison.

I’d stay away from adding prunes, otherwise it takes on a Polish slant.

Apples raisins orange peel lemon zest all good.

Nuts all good

On the spice flavorants, not too much clove.

Out there doing it best I can.