Recipe

Caribou Pepper Steak Recipe

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Ingredients

Directions

Step #1 In a heavy 2-quart saucepan, raisins, mix cider, & currants.
Step #2 Cover & heat to boiling over high heat.
Step #3 Reduce heat to low and simmer 30 mins, stirring every once in awhile.
Step #4 Add apples, cinnamon, nutmeg, caribou, salt, cloves, ginger, & allspice.
Step #5 Simmer 2 hrs longer.
Step #6 Add water as necessary to keep mincemeat from sticking to saucepan.
Step #7 Cool mincemeat to about room temp, add the liquor & let sit at least overnight before making pies.
Step #8 Mincemeat can be kept in a cool place this in a stone crock for 2 weeks, canned or frozen.
Step #9 If frozen, thaw mincemeat before making pie.
Step #10 Prepare pastry & put in the fridge until ready to use-at least 30 mins.
Step #11 Heat oven to 350'F.
Step #12 Divide pastry; roll out bottom crust and roll out & cut strips for a top lattice.
Step #13 Carefully spoon mincemeat into crust-lined pie plate.
Step #14 Place pastry strips one at a time across mincemeat to create a woven grid.
Step #15 Lift edge of bottom crust over ends of strips.
Step #16 Pinch together & flute edge.
Step #17 Bake pie 50 to 55 mins or until crust is lightly browned & filling bubbles.
Step #18 Cool 10 mins on wire rack before cutting.
Step #19 serve this with a scoop of vanilla ice cream on the side.
Step #20 --.
Enjoy the CARIBOU PEPPER STEAK recipe