Venison Bratwurst Recipe

venison bratwurst recipe

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.

Like other homemade bratwurst recipes, you’ll need a meat grinder and sausage stuffer to prepare this recipe.

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

Ingredients:

3 lbs of venison
1 1/2 lbs of pork butt
1/2 lb of pork fatback
1 cup of milk
1 egg
2 tbs salt
1 tbs pepper
1 teaspoon ground allspice
1 teaspoon caraway seed
1/2 teaspoon ground sage
1 teaspoon marjoram
2 cloves of minced garlic
1 bag of sausage casings

Instructions:

1. 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.
2. Grind up your meat and mix all the dry spices and garlic in a large bowl.
3. In a separate bowl, beat the egg and add milk.
4. 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.
5. Place the mixture back in the refrigerator to chill again.
6. 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.
7. Stuff the meat mixture into your sausage casings and tie off.

Venison Bratwurst Recipe Tips

stone ground mustard for bratwurst

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.

It’s usually best to simmer your venison brats in beer and onions before grilling for about 5 to 10 minutes on a medium heat.

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.