During the Depression in the 1930s, my grandfather used to call venison "land salmon" because the deer that he killed were out of season. He hunted deer all year long to feed his family. My mother said that he always shared it with his neighbors.

Learn more about mincemeat and check out my Mincemeat Pie Recipe.
 

Grandma Myers' Homemade Mincemeat

4 pounds venison, elk, or beef
Water
2 1/2 cups suet, finely chopped or grated*
7 1/2 cups chopped tart apples
3 cups liquid which meat of your choice was cooked in
5 cups granulated sugar
3 cups apple cider
1 cup molasses
1/2 cup cider vinegar
3 cups raisins
2 tablespoons ground cinnamon
1 tablespoon ground cloves
2 tablespoons ground allspice
2 tablespoons ground nutmeg
Juice of 2 lemons
Juice of 2 oranges
1 cup brandy or sherry

*Suet is firm beef fat. You need to ask your butcher for this.

Trim fat from meat of your choice.

In a large heavy pan over medium heat, place meat; cover with water and simmer until the meat is tender. Remove from heat and refrigerate meat in cooking liquid overnight.

Remove from refrigerator and remove meat from liquid. Remove all fat from top of liquid; reserve liquid. Separate meat from bones, discard bones. Chop cooked meat into small cubes.

In a large pot, combine meat cubes, suet, apples, reserved liquid, sugar, apple cider, molasses, cider vinegar, raisins, cinnamon, cloves, allspice, nutmeg, lemon juice, and orange juice; simmer for 2 hours. remove from heat. Add brandy or sherry and mix together.

Refrigerate or pack in hot sterile jars and seal. May also be stored in the freezer.