Does anyone know how to MAKE "Old Fashion Bear Meat Mince Pie"? I got Bear meat! Please "NO Half Wit JOKES"!?

Question

I have roughly 4 LBS of Bear Meat on hand.

Answer 1

First you'll have to make bear sausage. This recipe is too large so you'll have to scale it down.
Bear Sausage
30 lbs. ground bear meat
6 tsp. red pepper
12 lbs. ground pork butt
15 tsp. garlic salt
3 lbs. slab bacon, ground
7 1/2 tsp. pepper

Mix all together. Fry in pan for breakfast sausage.

Now the rest of the recipe
Mincemeat Filling


6 cup bear sausage
12 cup chopped apples, peeled and cored
6 cup raisins
1 cup apple cider or brandy
1 tbl ground cinnamon
1 tbl ground allspice
1 tbl ground nutmeg
3 1/2 cup white sugar

1. In a large skillet over medium heat, cook the ground beef thoroughly.
Being sure not to overbrown it.
2. Place chopped apples and the cooked ground beef in a food processor and pulse until the mixture is made up of pea sized chunks.
3. In a non-reactive skillet combine the apple and ground beef mixture with the raisins, apple cider or brandy, ground cinnamon, ground allspice, ground nutmeg and the white sugar. Simmer for 30 minutes.
4. Cool filling to lukewarm and pour into freezer bags (2 cups per bag).
Freeze filling until needed. One baggie will fill one 8 inch double crust pie.
Thaw filling before using.
Makes 8 pints filling
An old-time delicious mincemeat pie filling. I have frozen this filling in zip-lock baggies, since I don't use a pressure canner.

Answer 2

For a very different mincemeat pie, try ICE CREAM MINCE PIE. Mix together 1 1/2 cups graham cracker crumbs, 1/4 cup melted butter or margarine and press firmly into a greased 9-inch pie pan. Bake at 375 degrees F. for about 8 minutes; cool. Or use a prepared graham cracker crust.
For the filling: Stir 1 quart vanilla ice cream to soften; mix in 1 cup well drained mincemeat and 1/4 to 1/2 rum or brandy flavoring (if desired). Spoon filling into pie crust and freeze until firm. Serve with whipped topping and maraschino cherries.