Any good venison brat recipes?

[vister]

After finally thinking now would be a good time to bring my venison trimmings in to be ran into brats, I decided maybe i'll do them myself since i am laid off and incredibly bored. I would like to run maybe some italian, jalapeno cheddar, and regular brats. If I could get a few recipes, maybe just some as kind of a starting point, then maybe i could go from there, that would be great.

[slovene]

If you look at page 4 of this forum, there's a recipe for Ital. Sausage there. At a 50-50 pork/venny mix, you would have to modify the recipe for your own weight, as the recipe calls for 3 lbs. of meat. Shouldn't be too hard to figure out, looks pretty easy to make.

[outdrzman78]

when using cheese make sure to get a high temp cheese, we got ours in big bags at the local grocery store. i got high temp pepperjack and worked good

[Harmonica Bear]

LEM has a brat mix that is tough to beat, easy to tweak and add things (beer, cheese, other spices) to make it your own. Gives you a great base to start with. I beleive the mix is 50/50 for that also. I am pretty sure it is available at Fleet Farm. Higly recommend it. Oh yeah, definitely go with the high temp cheese.

[LABS4ME]

Always use high temp cheese... regular cheese melts and runs out of the sausage.

We do an unlimited variety of brats... if yu can think of it, we've done it.

Jalepeno cheddar is popular, along with

Chili Cheese brats : For 5 pounds of brat meat Can of Road house chili and 3/4 - 1 lb. high temp cheddar or pepper jack mixed in.

Wild Rice / Cheddar is good... 1 lb of cooked wild rice and 1/2 lb of cheddar mixed in to 5 lbs of brats... we also did real cranberrys in some of them last year... will do it again.

Saurekraut / cheddar and onion is popular... one can of Bavarian kraut, 1 onion and 1 lb of cheddar to 5 lbs of meat

and the all time favorite... ordered to produce it for many people every year...

Pizza brats: I use Italian sausage seasoning instead of brat,5lbs. meat, 1 lb of high temp mozzerella, 1 onion chopped fine or ground in with meat, 1 15 oz. can of pizza sauce, 2-3 tablespoons additional Italian seasoning

Have fun... we've done many more. Use your imagination. If you like them, you repeat them... if not, well it was a one and done! They all taste good on the ice!

Good Luck!

Ken

[vister]

high temp cheese? can i get that at cub foods?

[MNHuntress]

I use the PS Seasoning brand they're in WI, Google them, lots of great stuff. I doubt Cub would have high temp cheese, you can usually get it at the local butcher shop. Also make sure your brats are twisted good otherwise they come apart

[Deitz Dittrich]

The best I have ever had were made by boilerguy.. I will send him an e-mail and see if he is willing to re-post his recipe.

[Eric Wettschreck]

Been behind the 8 ball lately. Busy at work.

Here you go, enjoy!!!!

Ingredients:

The recipe is based of one pound of meat. You can work ot the ratio for larger quantities. I mix venison and pork at either 50-50 ratio, or go 60 venison, and 40 pork. Feel free to mess with the ratios at your leisure. Remember this is for one pound of meat. If you have 10 pounds, multiply everything by 10. Got 15 pounds of the meaty stuff??? Multiply everything by 15. And so on and so on.

1 tsp salt (pickling)

1/2 tsp Onion Salt

1/2 tsp Ground White Pepper

1/2 tsp Marjoram

1/2 tsp Parsley

1/4 tsp Nutmeg

1/4 tsp Celery Seed

1/8 tsp Ginger

1/8 tsp Mace

1/8 tsp Cardamon

2 oz Red Wine

Grind meat through 3/16" plate. Have a Pabst.

Mix non-meat ingredients in bowl and add to ground meat and mix thoroughly.

Chill in freezer for 30 min. This is a great time to sit down and relax with a Pabst.

Mix again and grind throu 1/4" plate. You should have another Pabst after this grinding is completed.

Stuff into sheep or hog casings and air dry for 30 min or until dry to the touch.

Refrigerate or freeze for use.

Some people prefer to smoke their brats. This is yummy also. With these brats you want to smoke them at aboot 300 degrees, but for not very long. While the brats are in the smoker it’s a great time to enjoy a Pabst.

Invite the guys over, open up a Pabst, light the Weber, boil these bad boys in beer (use an icky beer like Miller Lite or Bud, don’t waste the Pabst), take em out of the beer, and slap em on the grill. DO NOT LET THEM SPLIT OR EXPLODE ON THE GRILL. Keep all the yummy goodness inside the casing.

You can also toss in some bunny wabbit meat.

[Mike89]

Hey there LABS4ME, nice stuff you put together, I've thought about some of those and was trying by some trial and error. I am close and now here is some more help! Thanks Ken!!

By the way, is this a hobby or are you somehow connected to the meat industry?

Mike

[Deitz Dittrich]

There you go... While I dont enjoy pabst... these were the best veni brats I have ever had!.. not even close.. by far!!! Thanks Boiler!!!!

[Eric Wettschreck]

Thanks DD. I like em a lot, too. It's a bit of a family recipe handed down from grandma, to ma, to me, to all of yous guys.

I'll be honest, I like smoked brats but these brats are better, IMO, if you don't smoke em. Just give em a beer boil and toss em on the Weber. Give em a kiss of mustard, maybe some kraut, and it's a little slice of heaven right here on Earth.