4 lbs lean elk (you can substitute venison, beef or mutton)
2 1/2 cups lard or suet refrigerated and cut into cubes
7 1/2 cups chopped tart apples (my favorite is the noble Jonathan)
3 cups liquid which venison or elk was cooked in
5 cups sugar
3 cups hard cider
1 cup molasses
1/2 cup cider vinegar
3 cups raisins
2 tablespoons ground cinnamon
1 tablespoon ground cloves
2 tablespoons ground allspice
2 tablespoons ground nutmeg
Juice of 2 lemons
Juice of 2 oranges
1 cup Calvados
Trim the meat to remove any connective tissue and fat. Cover with water and simmer until meat is tender. Refrigerate the meat in the cooking broth overnight.
Next morning skim off any fat, reserve the broth. Remove any bones or cartilage and cut the meat into 1/4" cubes. In a large stock pot combine all the ingredients except the Calvados and simmer for two hours. Allow to cool and stir in the Calvados. Place in sterilized canning jars and boil them submerged for 10 minutes. Allow to cool and check seals. This will keep all year in a cool dark place. I've never had them last much longer than February.
Use the crust from the Shaker Lemon Pie. I usually do the top crust as a tightly woven lattice, but hey, I'm a documented show-off.
You can punk out and use a prepared mincemeat, I suggest Nonesuch®, it won't make you barf or anything, but the real thing, made yourself is a whole other world.