Mincemeat Pie with Venison

Every year in our home we celebrate a traditional Christmas dinner from a different country. This year is our Victorian Christmas Dinner! Stay tuned over the next several days for the full dinner menu as well as individual recipes.

Mincemeat pie is a unique and savory Christmas food. To make it even more traditional I incorporated one of my favorite meats, venison. Venison is a wonderful addition to your diet in that it is very high in protein and rich in vitamins and minerals, notably B vitamins. I find that most people don't vary their protein sources enough, especially when it comes to meat. One important thing I've learned about cooking meat to taste great is to use the fat! Don't drain off the fat, leave it in the pan to soak into your other ingredients offering flavor and nutrition. When fatty acids bind to their receptors, it affects other taste buds so their ability to detect sour, salt and bitter flavors are enhanced. Our taste buds are actually designed to detect nutritionally optimal foods! How cool is that? In addition, hunting deer is economical, two deer can feed you for an entire year! The deer are local, cutting back on transportation and emissions, and it allows you to be self reliant, which is so important today. Not to mention the fact that the deer are consuming their natural diet and are unaffected by poor farming practices. I hope you enjoy this old fashioned rustic pie!

Ingredients:

• 1 lb cooked ground venison

• 3/4 cup organic raisins

• 3/4 cup organic goldenberries

• Peel from 1 orange

• Peel from one lemon, plus the juice

• 1 organic apple

• 1/2 cup apple cider

• 1 tbsp apple cider vinegar

• 1 tsp ginger

• 1/4 tsp nutmeg

• 1 tsp cinnamon

• 1/2 tsp allspice

• For the einkorn pie crusts:

• 2 and 1/2 cups all purpose einkorn flour

• 3/4 tsp salt

• 12 tbsp grass fed butter

• 1/4 cup ice water

• 1 tsp raw milk

Directions:

1. Add all of the mincemeat ingredients to a medium sized stockpot and bring to a low boil. Reduce the temperature and let simmer, stirring occasionally for 30 min. Remove from heat and let cool to room temp.

2. For the einkorn pie crust, combine the flour and salt in a large bowl. Cut in the butter with a pastry cutter until mixture is corse. Add the water and stir to combine, then use your hands to knead and form into a ball. Divide the dough in two and form into balls, wrap one ball in plastic wrap and place in the fridge to chill for 20 min.

3. Preheat the oven to 400 F.

4. Using the other dough ball, place a sheet of lightly floured parchment paper on the counter, then dust the top of your dough and rolling pin and roll into a large circle about 1 inch larger than your pie dish. Invert the parchment into your pie dish. Use your hands to gently press the dough up the sides, allowing to overhang as needed. Chill in the fridge for 20 min.

5. Remove the remaining dough ball and roll into a large circle using the same method described above.

6. Remove the pie dish from the fridge and pour in the mincemeat filling. Place the second dough circle on top. Tuck the overhanging edges towards the edge of the dish and use your finger to indent. Brush the top of the dough with your raw milk. Take a sharp knife and cut a pattern into the top of the dough.

7. Bake the pie for 20 min at 400 F then reduce the temperature to 375 F and bake for a remaining 40 min until the crust is nice and golden. Serve warm and enjoy!