Do It Yourself Homemade Venison Brats

It’s grilling season! What could be better than brats you craft from your own game meat? Chef Jesse Griffiths, hunter, author of “Afield – A Chef’s Guide to Preparing and Cooking Wild Game and Fish” and owner of Dai Due Butcher Shop & Supper Club, shares this ultimate DIY version.  For more information on Chef Jesse, visit www.daidue.com

Yields 5 lbs.

Ingredients:

Natural hog casings, rinsed (You’ll need about 10 feet worth of casings)
4 lbs. venison, elk, feral hog or other lean game meat, cut into large dice
1 lb. pork back fat
1.25 ounces salt
1 Tablespoon ground black pepper
1 tsp dried marjoram
1 tsp caraway seed, ground
1 tsp dried ground ginger
1 tsp ground nutmeg
1 tsp ground white pepper
1 cup cold milk
1 egg, lightly beaten
Directions:

Partially freeze the cubed meat and pork fat by laying it out on a metal tray for 20 minutes in the freezer.  In a large bowl, mix the meat, fat, salt and spices together and toss to combine. Grind through the medium plate on the grinder into a chilled bowl or another metal tray. Freeze again for 20 minutes, then grind again. Place the ground meats in the bowl of a stand mixer and mix on low for one minute. Slowly add the milk into the mixer, then the egg, while continuing to mix. Once well mixed and homogenous, remove from the mixer and place in the sausage stuffer.
Make sure the casings are thoroughly soaked, then thread onto the stuffing tube. Stuff the bratwurst, making sure the casings aren’t too tight or understuffed.  Link the sausages at about 6 inches, or as desired.  Allow to dry, uncovered, in the refrigerator overnight, then cut between the links.

Jesse Horton_Outdoor News_Homemade Venison Brats_copyrightprotectedTo cook: either grill over medium heat, turning often. Or gently poach in water and beer until cooked, then brown in a little fat in a hot pan.

Learn more about Chef Griffiths 

 

Categories: 1.Location, Big Game, Cooking, Featured, Recipes

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