4 lb
venison
2
lb beef suet tart apples
3
lb brown sugar
2
c maple syrup or dark molasses
2
qt cider
3
lb currants
4
lb seeded raisins
1/2
lb citron, cut fine
1
qt brandy or wine
1
tb cinnamon
1
tb ground clove
1
ts allspice
1
ts mace
1
ts nutmeg salt to taste applejack
Cover
and cook the venison and suet with boiling water until tender; let it
cool
in the liquid. When it is cold and the fat has solidified, remove meat
and
chop the cake fat (suet). Reboil the liquid until it has been reduced
to
1 1/2 cups. Chop the venison and add it to twice as much peeled, cored
and
finely chopped apple. Add the sugar and maple syrup or molasses. Add
the
dried fruit, suet, cider and the reduced boiling liquid. Boil slowly
for
2 hours, stirring to prevent burning. Add the apple jack or brandy or
wine
and the spices. Mix thoroughly and store in crocks or jars. May also
be
frozen, but doesn't freeze hard.
Note:
It is by no means necessary to use exactly the ingredients given. You
may
want to add orange or lemon peel, chopped figs or may prefer a
different
proportion of spices. You may also use wine or sherry in place of
the cider.