Since we did not host a Thanksgiving Celebratory meal, we have no left overs to deal with
. However, we saved our deer leg bones, shoulder blades, and a couple of pelvises to make broth from with intentions of canning it. So yesterday we got those bones out their temporary home in a spare freezer and prepped them for the roasting pan with the judicious use of a cleaver. I hauled a chopping block up the hill to the back door on the home made wheel barrow we used for cowboy action shooting, scrubbed it with a wet salt paste, and chopped the bones to fit better in a Nesco roaster. Sue even managed to get a bone flying through the air headed for a SS bowl.
Next they spent 4 hours browning in the roaster, the last two brushed with tomato paste. We boiled about a gallon and a half of water so when we added it to the roaster we would not be cooling it down too far, chopped onions, carrots, and celery, added some salt, a bay leaf, and a scoop of powdered Puff Ball mushroom dust. That has been simmering since 1 pm yesterday. This afternoon we will strain it, chill it, remove the fat, and eventually can it. If I can salvage the meat scraps they will either become pot pie or mince meat pie ingredients. More likely I will roast then grind a couple of neck roasts for the mince meat. If any of you have old authentic mince meat recipes from your family histories I am all ears, or rather eyes. I am only interested in trying to recreate my paternal Grandma's recipe with real meat, suet, citron, raisins etc.
Like many of you I love pie. My Grandma made a couple that are uncommon today, the true mince meat and cottage cheese custard pie. My Dad always said as good as the cottage cheese pie was that we had at home, the pie he remembered from being a kid on the farm was made with home made cottage cheese and was even better.
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