In another clean-out-the-fridge dinner, with an extra helping of use-up-some-damn-mincemeat, I was, in fact, able to use some mincemeat. Things that went into the pot, in order:
- three slices of bacon, chopped, and some of the fat cut off first; when the bacon was crispy/cooked, removed it for later use
- finely sliced onion, sweated then cooked in the bacon fat until getting nice and caramelized; added pressed garlic and the bacon back into the mix
- the last hunk of shredded wild turkey dark meat from the freezer (Friend throws the wild turkey legs and thighs into a slow cooker overnight, then shreds the result, removing the tendons and natty bits as he pulls it apart)
- about a third of a jar of mincemeat
- about two thirds of the diced and roasted butternut squash (the rest went in the freezer; it was probably the equivalent of 1.5 medium squashes)
- a dash of apple cider vinegar to cut the sweet of the mincemeat
- about 12 ounces of spinach (the last batch from the farm share)
- a splash of the ginger sesame sauce from the Ginger People, and some shredded ginger from them as well
I served it over some wild rice, with a sprinkle of grated sheep’s milk cheese (something strong, again to cut the sweet of the mincemeat). Overall, it was pretty good–and I realized I managed to get three different animal meats into the pot (pig, turkey, and beef, the latter from the suet in the mincemeat), which is rather unusual for me.
However, it was still a little sweet, so I think the next effort is going to be a tomato sauce/stew of some kind, with the thought that the acid of the tomatoes will also cut the sweetness a bit. I had a spaghetti sauce made with mincemeat at a dinner party a million years ago (i.e., when I was in college, so probably nearly 35 years ago), and I remember liking it, even though the thought of mincemeat kinda grossed me out at the time. There was a large wad of leftovers for lunches, and today I mixed a little of the pulled pork from new year’s day into the pile as well, and it was tasty.