Wild Game Recipes: Beer & Cheddar Venison Brats

Wild Game Recipes: Beer & Cheddar Venison Brats

I adore ground venison. I use it in place of ground beef whenever possible, and it’s so much more satisfying to eat an animal that you are solely responsible for putting on the table. The following is a simple concoction created with the deer I shot last fall.

Venison Beer and Cheddar Brats 

Ingredients:

  • 1.5 cups shredded cheese
  • .5 cup dark beer
  • 2 pounds ground pork sausage
  • 4ish pounds of venison ground
  • 2 – 3 tablespoons Cabelas wild game seasoning
  • casings

If you are starting back at the meat grinding phase, make sure not to use your highest quality cuts, such as the tenderloins. Those should be enjoyed as-is. The thing to keep in mind is that the tendons and tough bits will clog up your grinder, so if you want to stick some stringy meat in there you will need to do a good job cutting it up first.

Cube the venison meat, removing tough bits, and process it through the grinder. You may need to send it through twice to thoroughly process it. Then send it through with the ground pork to get it all mixed together. Venison is a very lean meat, so when making any kind of ground venison it’s always necessary to add some kind of fat.

Drew grinding venison meat

Next, with very clean hands, I mixed in the beer, cheese, and seasonings. It’s more fun to mix it by hand and feel the cold squishiness. Use a spoon if you prefer.

All of the ingredients mixed together

Next, use the attachment on your meat grinder for stuffing the sausage. You feed it through the top, same as before, but direct it into casings this time around. See photo:

A rather phallic process

The trick here is to not fill the sausages too full. Give each one a twist when it has been filled and continue on with the next.

They are a little delicate for the first few hours after they are made, and may split open if cooked right away. By the next day they are more hardy and can handle being fried with no problems!

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