5 lbs. deer meat
5 lbs. unpeeled apples
2 lbs. seedless raisins
1 c. molasses
1 c. candied citron
1 tbsp. cinnamon
1 tbsp. allspice
1 tsp. cloves
2 c. vinegar
5 lbs. sugar
1 lb. beef or deer suet
1 c. chopped lemons
1 c. chopped orange peel
Salt to taste
1/2 c. brandy

Cover deer meat with water. Cook until tender. Meat will fall off bones when done. Put meat through food chopper (using coarse blade) together with all other ingredients. Put entire mixture in a large kettle with enough broth, in which meat cooked, to barely cover and cook 1 hour over low to medium heat, stirring often. Pack, while hot, in hot sterilized quart jars. Before sealing, pour over each jar one generous tablespoon fine brandy. Store in a cool, dry dark place until wanted.