3 lbs. venison
1 lb. beef suet
3 lbs. apples
1 lb. raisins
1 tbsp. cinnamon
Juice of 4 lemons and grated rinds
1/2 pt. rum
2 tsp. black pepper
2 tsp. nutmeg
2 tsp. allspice
2 c. dark molasses
3 c. brown sugar
1 lb. currants
1 qt. port wine
1 tbsp. salt
1 tbsp. cloves (powdered)

Put venison through food chopper and simmer 1 hour in barely enough water to cover, and let most of liquid cook away toward finish. Put suet and raisins through food chopper. Add to venison along with all other ingredients, including cored, but unpeeled apples, finely hand chopped. Simmer 1 hour stirring often. Put in stone crock or in bottles for pieces as game dinner dessert.