A meat grinder like the STX-3000 Turboforce can crank out tasty venison bratwurst easily.
Most bratwurst are made with pork and veal but game meats make excellent brats as you’ll see in this venison bratwurst recipe.
From preparing to cooking to seasoning, here’s everything you should know about Venison Bratwurst.
Making your own bratwurst isn’t exactly easy but it can be both fulfilling and filling. It also is an excellent way to use game meat such as venison, wild boar, and pheasant.
You can also make a wide range of sausage other than bratwurst once you have the grinder and stuffer, including summer sausage and breakfast sausage.
Since game meat is typically very lean, you’ll need to mix in pork and/or fatback to avoid bratwurst that cooks up much too dry.
The recipe below will produce about 5 lbs of venison brats.
Quick and Simple Venison Bratwurst Recipe
2 lbs of venison
2 lbs of pork butt (fatty meat for flavor)
1 ½ teaspoon nutmeg or mace
2 tsp white or black pepper
1 ½ teaspoon ginger
1 teaspoon oregano
2-3 garlic cloves
1 ½ teaspoon caraway seeds
2 ½ tablespoon kosher salt
1/2 teaspoon ground sage
Ice Cold Milk / Water
1 bag of sausage casings
Preparing the Casings: Soaking the casings in water would be helpful. Soak them in water overnight or a minimum of two hours. Be sure to wash them if they are packed in salt.
1.Grinding. Mix the dry ingredients with diced venison and pork fat. Put the meat in the freezer to make it at least partially freezing. Make sure everything must be semi frozen before grinding. Chill for 30 minutes but don’t make it solid.
2. Use the grinder to grind the meat and fat twice. Now put the mixture in a large bowl.
3. Use cold milk to bind them together. Add other spices to add flavor suiting to your need. Now blend it, either using a spoon or your hands. You need the bind them to stay together; the surface should feel tacky. Now keep the blend in the refrigerator to let it remain cool.
4. Take out the casings from water and press any excess fluids. You actually need the outside to be wet since it causes it slide better. Now the next step is to feed the casings. You can do this in stuffer’s tube.
5. The next step is to feed the venison in sausage stuffer. Continue taking care of it through at a steady movement as it expels the meat into the casing. Try not to overstuff. As the stuffer keeps on expelling meat, you can loop the sausage.
6. Form links by squeezing at equivalent distances (around 7 inches) and twisting a few times. You have to turn every link in opposite direction. Now you can refrigerate.
Venison Bratwurst Seasoning
The flavors used to enhance a traditional venison bratwurst regularly includes salt, pepper, nutmeg and marjoram.
Try different flavors like coriander, cardamom, ginger and caraway depending upon the area and the butcher.
You can also try this method by mixing the beer and onions in an enormous pot; heat to the point of boiling.
You can also use garlic and red pepper chips.
Venison Bratwurst Kit
Venison bratwurst kit makes it more easy and delicious.
You can use it with beef, wild game, pork or poultry. Kit includes cure, seasoning, and casing packets.
The ingredients used in the kit are salt, spices, citric acid, spice extract, sodium nitrite and caramel colour.
Kits are perfect for sausage lovers.
Each 1.25 ounce serving of venison bratwurst contains 63 calories, 1g carbohydrates and 7g of protein.
When you eat venison bratwurst, you consume iron, magnesium, phosphorus, riboflavin, calcium, selenium, folate and vitamin B-12 in small amounts.
Key Tips to Make Perfect Venison Bratwurst
Use excellent quality meat to get the best results. The lower quality meat simply leads to quick frustration.
Invest in a grinder rather than using your hands to mix the meat and spices. Using grinder gives excellent results.
Always use pork fat not the pork meat (but just fat) as it makes a good quality sausage.
I suggest that you better buy hot casings, not collagen for bratwurst.
Try to keep the meat freezing throughout the entire process. I prefer to grind, mix and stuff when the meat freezes.
Freeze all the grinder parts before mixing otherwise the meat will mush when it comes in contact with the heat produced by grinding plates.
For stuffing, it is better to work with a partner to do the stuffing in good speed, yet it is unnecessary.
Do not hurry in any step to get the best result and perfect venison bratwurst.
While stuffing, do not overstuff as it will come out of the casing while twisting.
Inglehoffer stone ground mustard is the mustard of choice to top off your venison brats.
One key difference with a venison bratwurst recipe as opposed to other homemade brat recipes is that you need to carefully balance the venison and pork ratio.
You need the fat from the pork for nice, juicy bratwurst but you don’t want to overwhelm the venison and end up with a brat that tastes like any other that you might buy from Kewauskum, Klement’s, and Usinger’s.
Tinker with the ratio of pork to venison when testing out your own venison bratwurst recipe until you get it to your liking.
Venison bratwurst tends to dry out if it is just grilled so simmering first is the best option to help retain as much moisture and juiciness as possible.
How to Cook Perfect Homemade Venison Bratwurst
- Meat Grinder/Mixer
- A Large bowl
- A big spoon
- A stuffer for sausage
- 2 lbs venison
- 1 1/2 lbs pork butt For Extra Fat
- 1/2 lbs pork fatback
- 1 cup milk
- 1 egg
- 2 tbsp salt
- 1 tbsp pepper
- 1 tbsp ground allspice
- 1 tbsp caraway seed
- 1/2 tbsp ground sage
- 1 tbsp marjoram
- 2 cloves minced garlic
- 1 bag sausage casings
- It’s best to grind the meat when it’s at least partially frozen, as the fat won’t smear and it will grind more evenly.
- Grind up your meat and mix all the dry spices and garlic in a large bowl.
- In a separate bowl, beat the egg and add milk.
- Mix the ground meat, spices, and egg/milk mixture together. Although it’s cold, it’s best to use your hands to mix everything together.
- Place the mixture back in the refrigerator to chill again.
- If your sausage casings were packed in salt, soak them in water for at least 30 minutes, rinsing them and refreshing the water a few times.
- Stuff the meat mixture into your sausage casings and tie off.
Now you know everything about venison bratwurst, still there would be some questions in your mind. Lets answer them.
1. How long do you cook venison brats?
Simmer the brats for 20-25 minutes, turning it several times. When bratwurst get cooked thorough, transfer them off.
2. At what temperature do you cook venison bratwurst?
You should cook venison brats to 160 degrees Fahrenheit for excellent results. If you cooked them accidently up to 170-180 degrees, do not worry, they’ll still taste delicious.
3. Can you overcook brats?
Brats are full of fat and flavour and until you prick them with a fork, it is very difficult to overcook them.
4. Is undercooked bratwurst dangerous?
For humans, undercooked pork and pork products transmit parasites. It causes food infection. So it is advised to cook bratwurst properly before eating.