From a very old recipe. If this is made during the hunting season, the neck meat of the venison can be ground and used instead of beef.
Cook all together very slowly, uncovered, for about an hour and a half, or until the mincemeat reaches the right consistency. Can hot, or store in an earthenware crock in a cold place. The mincemeat will be protected by a coating of suet. This makes enough for 10 medium-sized pies and keeps forever improving with age. It is the best mincemeat you ever tasted.