Venison Mincemeat - cooking recipe

Ingredients

1 lb venison
5 ounces suet
3 lbs green apples
1 1/2 cups brown sugar
1 lb golden raisin
10 ounces raisins
5 ounces candied citron peel
1/3 cup candied orange peel
1/4 cup candied lemon peel
2 1/2 tablespoons ground cinnamon
1 tablespoon ground cloves
1 teaspoon nutmeg, grated
1 tablespoon sea salt
1/3 cup cider vinegar
1/3 cup water
1 cup rum
1 cup Bourbon

Preparation

Grind venison through the medium plate of a meat grinder.
Grind suet through the fine plate of the meat grinder (you may need to grind the suet twice--there can be no smell of blood on it or it will spoil the mincemeat.).
Peel and core the apples and chop them in a food processor.
Place the ground meat and the apples in a large bowl and then mix in the rest of the ingredients, blending well.
Pack mincemeat into a nonreactive container (such a glazed earthenware) and then cover container with a clean tea towel soaked in rum and then cover with plastic wrap or a lid.
Store in refrigerator for a least a month to bind flavors together.
The mincemeat will continue to develop for another 4 months or so and can then be stored indefinitely.
This amount will make 3 pies. To make pies: prepare pie pastry (two crust pie), lining pie dishes with pastry. Pour filling into prepared pie dishes and cover with top crusts. Blend one egg and 1 tablespoon water and brush top crusts with egg wash. Cut vent holes in top crust. Bake pies at 350-degrees for 40-45 minutes our until golden brown.