Mince Meat Pie… Yes, I Said MEAT!

When we think of mince meat pie for Christmas Dinner, chances are we're really thinking of mock mince meat pie, as in a medley of chopped apples, raisins, orange zest, apple and orange juices.

However, the original was made of- guess what- meat!

Here is one recipe for a traditional , real mince meat pie:

1 cup cider vinegar 

3 pounds tart apples, chopped 

4 pounds firmly-packed brown sugar

2 teaspoons ground cloves 

1 teaspoon ground nutmeg 

1 cup ground suet, finely chopped or grated*  (Suet is firm beef fat. You need to ask your butcher for this.)

1 pound ground venison, elk, or beef 

2 pounds raisins 

2 teaspoons salt 

3 teaspoons ground cinnamon 

1/2 cup butter or margarine 

Rum or brandy to taste

In a large pot over medium-high heat, cover tomatoes with cold water; bring to a boil for 5 minutes. Drain.

Reduce heat to low. Add cider vinegar, apples, brown sugar, cloves, nutmeg, suet, meat, raisins, salt, cinnamon, and butter or margarine; simmer 30 to 45 minutes. Remove from heat; add rum or brandy to taste.

Suffice it to say, we Paleo People would not be using cider vinegar, sugar or butter… and the suet- well, a little bit of fat from meat here and there would be OK, but no need to really add two pounds of solid beef fat.

 What about the rest?

Try chopping the apples, adding the spices, meat & raisins and serving THAT, sans pastry crust, in small ramekins as part of your holiday menu.

Doubtful anyone will complain about the lack of beef fat or vinegar!