Home Forums Hunting & Shooting Hunter's Campfire Mincemeat Pie!

Just regular green tomato pie is good. I imagine a mincemeat version would be the bomb!

Are you speaking of "real" mincemeat or store bought mincemeat?? Big difference. Cheers NC

I love it, but it's hard to get any, and the wife balks at it. I make it about every two-three years just for me.

There’s a big difference between real mincemeat pie and most commercial “mince” pie.

Mom puts meat in it. I think it's cooked first, then ground, to be used
in the pie filling. The old people used neck meat. My grandmother
would look at a big old bull and say "Look at all that mincemeat".
She would can it.

The Quebec meat pie I'm familiar with, my wife's grandmother learns to
make when she was in a Quebec convent.

It is different than mincemeat.
It's ok, with a good bit of ketchup.


With mincemeat,
I don't like the spices, and hate cooked raisins.

But it's opinion.
ill pass on it, others don't have to eat sardines, scrapple, puddin meat...

I love it ,eat it right from the canning jar . No need to make a pie .

My father loved fruit cake and mincemeat pie. I'd just as soon fish two week old turds out of a public john and eat them.

The Quebec meat pie or Tortierre is definitely different as you say, than a mincemeat pie. The meat pie has several different ground meats, potatoes on a solid Mirepoix base all in a pie crust. We eat it with ketchup too. It’s pretty bomb

Me too, I just had a piece last night. Pretty similar in taste to sour cream raisin IMO.

I love mincemeat pie with ice cream. I just had onion pie ( kind of like quiche )I like that too.

I like it too, but haven't had any for a lot of years .. My grandmother made it best - but she's long gone now...

I'm a wild and crazy kinda guy...
Many of you probably dont see me that way...😄😄😄

I like fruit cake microwaved for about 20 25 secs and then put crunchy peanut butter on it.

Once a year.
Xmas time.
Just a wally world one but it has ta have a good amount of raisins in it for my spartan likes.
Not a pinky in the air beeotch type..

I can hang with a slice of mince meat pie.
Not my fav....
But would rather fugg up pecan, that is pronounced "pea can" for you heathans who pronounce it the other way😄😄😄
Or a cold pumpkin pie.

My big bon Appetit splurge.

Ate all over this rocks xmas little cultural "what the fugg ever special things" out of decorum and not wanting to offend a host 🤢🤢🤢

Merica,s fruitcakes 👍👍👍👍

Blah blah blah blah
Renegade50 eats this
Renegade50 eats that
Cici,s blah blah blah
Golden corral blah blah blah
Deer meat comments blah blah blah



Renegade50 has dined with dignitaries at Nato diners in Europe,Michelin rated resturants in Europe, live sex show dinner theaters, mud huts in the middle east, Jungle Indians in panama, rotten shark in norway, buckethead 20,000 leagues under the sea squishy thing delight with 8th army and ROK army CG,s



Im going hunting in a huge open hardwood valley surrounded by mature pines in 3 directions with thick under growth in about an hour.
Major over night storm system moving thru and a high pressure cold front coming in real soon.

Might have a red barron pizza tonight with a metric schit ton of extra pepperoni thrown on it!!!
👍👍👍👍👍

Most people will tell you that a pie is a rhubarb pie, then when you get it, it has strawberries in it. I always have to be suspicious that their pumpkin pie might have cherries in it or their pecan pie might have gooseberries in it.

Probably 99% of people don't know that mince pie is not mincemeat pie.

I like it. Wife's aunt always has one at holiday meals.

Never had mincemeat pie.
But, "The Warden" points out that I love empanadas - the Mexican version (evidently)
Only difference she mentioned was empanadas are fried instead of baked.

I loved my mom's mincemeat pie. We always killed a hog about 10 days before Christmas and mom would make mincemeat pie filling from the hog's head.

Never had any that I remember.

I have an old recipe from an old guy my grandparents knew when they were young. Made with venison.

It's delicious.

Page's Mincemeat

8 lb Raisins (seedless or seeded)
10 lb Sugar
8 lb Venison or Beef (lean, 1/2" Cubes)
4 lb Suet
1 lb Citron (chopped)
8 qts. Apples (pealed, cored, and chopped)
6 qts. Apple Cider (sweet)
1 qt. Molasses (light)
1 qt. Meat Broth
12 Lemons (juice only)
6 Tbls. Cinnamon
6 Tbls. Mace
6 Tbls. Cloves
Salt to taste
1 Tbls. Brandy - per jar

Preparation

Place above ingredients (except brandy) in large container and mix well. Fill 1 1/2 pint jars. Add brandy and seal. Cook in pressure canner at 5lb pressure for 90 minutes. If you use quart jars - process for 90 minutes, as well. The following is my additional notes on making pies from the filling: When making the pie, put the contents of the 1 1/2 jar into a 9" pie pan lined with an uncooked pie crust. Top with another crust and seal the edge. Cut a vent slit in the top crust about 2" long. Bake in a 375-degree (F) oven for 20 minutes with the edge of pie covered with foil. Remove foil and bake for another 25-30 minutes until crust is golden brown. Note: I've also cooked the whole thing in a big batch (60 minutes if I remember correctly) and frozen in in 1 1/2 pint freezer containers. Keeps for several years in the freezer with no problems.