Chuckwagon: Mincemeat Pie

With the holidays just around the corner we wanted to come up with something festive.  So, here’s an “old timer’s” recipe for mincemeat pie.

Boil the neck meat of a cow, deer or elk until tender.  Grind the meat.  Cook with a cup of vinegar for about three hours.  Add cooked apples, raisins, some allspice, cinnamon, cloves, molasses and black pepper.  Heat thoroughly all ingredients.  If you want a little kick, add some brandy or whiskey.

The ingredients can be stored in a covered bowl in a cool place until you are ready to use them.  Just before placing the mincemeat in a pie crust you can add some freshly diced apples.

*Courtesy of Chronicle of the Old West newspaper, for more click HERE.