Venison Mincemeat

5 qt. ground meat
(1/2 venison &1/2 beef if desired)
5 qt. apples, chopped
3 lb. raisins
2-1/2 c. sugar
2 qt. apple cider
1 pt. molasses
1 pt. vinegar
1 tbsp. salt
1 tsp. pepper
1 tbsp. cloves
1 tbsp. allspice
4 tbsp. cinnamon
1 tbsp. nutmeg

Cook meat until done and store in refrigerator (in cooking juices) overnight. Mix above ingredients thoroughly in roaster and heat until cooked down (approximately 2 hours). Add 1 pint brandy and 1 pint red wine. Pack in jars and cold pack for 15 minutes. Makes 10 quarts.

Mincemeat Cookies

1 cup shortening
1 1/2 cups white sugar
1/2 teaspoon vanilla extract
3 eggs
3 1/4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 cup chopped walnuts
1 1/2 cups prepared mincemeat, drained

Preheat oven to 350 degrees F.
Grease cookie sheets.
Cream shortening, sugar and eggs together, then beat in vanilla. Sift the flour, salt and baking soda together, and add to shortening mixture. Mix until well blended. Stir in the nuts and mincemeat and mix well.
Drop by teaspoonfuls on the cookie sheet.
Bake 8 to 10 minutes until light brown.