It’s a bit of a treat to have friends round for dinner and have dessert provided by one of the guests – who also happens to be an internationally renowned food writer and cook. Nichola Fletcher is a woman of many talents, but game is the one she’s most loved for in our house! For dessert she brought mince pies and a hart mousse, both using the venison her family farm is known for.
The pies contained a traditional mince meat with a mix of meats: venison, squirrel and rabbit. The addition of the meat was excellent – the pie filing had a more rounded texture and flavour. If you fancy making a traditional mince meat mixture, see the recipe below.
Nicky’s other dessert was a raspberry hart mousse, made with gelatine extracted from venison bones. I was very impressed with this recipe! One day I will try this myself – it’s one way of making use of all the parts of the animal.
Mince meat recipe
2 lbs raisins
3 lbs currants
1½ lbs lean beef (or you could experiment with game)
3 lbs beef suet
2 lbs moist sugar
2 oz citron
2 oz candied lemon peel
2 oz candied orange peel
1 small nutmeg
1 pottle of apples
the rind of two lemons, the juice of one
1/2 pint brandy
- Stone and cut the raisins once or twice across, but do not chop them.
- Wash, dry and pick the currants free from stalks and grit.
- Mince the beef and suet, taking care the latter is chopped very fine.
- Slice the citron and candied peel, grate the nutmeg, and pare, core and mince the apples.
- Mince the lemon peel, strain the juice and when all the ingredients are thus prepared, mix them well together, adding the brandy when the other things are well blended.
- Press the whole into a jar, carefully exclude the air, and the mincemeat will be ready for use in a fortnight.