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Deer Mincemeat

6 Cups ground, cooked Venison
12 Cups ground apples
2 Cups ground suet
2 Cups maple syrup
2 Tbsp. Cinnamon

2 Cups boiled cider
3 Cups sugar
1 Tbsp. ground cloves
1 pound raisins

Mix all the ingredients and cook in a large kettle. Stir often so ingredients do not scorch. You can also cook in a slow oven (300 degrees) until well cooked. Can the mincemeat while hot or cool and prepare for the freezer. If making a Deer Mincemeat pie, serve warm – it’s better that way.