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Ingredients
½ pound finely chopped venison
¼ pound beef suet, finely chopped
12 ounces dark brown sugar
½ cup molasses
2 cups apple cider
1 ½ cups dried currants
1 ½ cups raisins
2 apples, peeled and cored and diced
Zest of orange
1 ½ cups chopped walnuts
½ cup brandy
½ teaspoon ground cinnamon
½ teaspoon ground mace
¼ teaspoon ground nutmeg
¼ teaspoon ground allspice
½ teaspoon salt
Nutritional analysis per serving
66 grams carbs; 8 milligrams cholesterol; 436 calories; 4 grams monosaturated fat; 6 grams polyunsaturated fat; 5 grams saturated fat; 16 grams fat; 3 grams fiber; 100 milligrams sodium; 7 grams protein; 59 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large saucepan, combine the venison, suet, brown sugar, molasses, cider, currants and raisins. Place over medium-low heat and cook, stirring occasionally, until the sugar is dissolved, about 5 minutes. Add the apples and orange zest and cook until the apples are tender, about 10 minutes. Add the remaining ingredients and cook another 15 minutes. Remove from the heat and cool. Will keep refrigerated for up to 5 days.
Private Notes
Comments
Made this for Christmas and it is outstanding. Ran all over town trying to find mace though, so maybe order it if you don’t already have it. Also I thought it was going to be watery but it thickened up.
Made this for Christmas and it is outstanding. Ran all over town trying to find mace though, so maybe order it if you don’t already have it. Also I thought it was going to be watery but it thickened up.