Debone shoulders and hams from a whole deer, removing fat and sinew.

Making venison brats. 1 tsp freshly grated black pepper. How to make the best, juiciest venison brats. While casings are soaking, cut up wild game and pork into chunks small enough to fit through the grinder.

In a large bowl, mix the. Use your venison with this tasty recipe to make your own brats at home!subscribe now to tim farmer's country kitchen: Making bratwursts or summer sausage is an easy way to use the meat from a whole deer, especially a large or older buck or doe that will likely be tough.

This recipe makes 12 pounds of venison brats. Mix the ingredients together and put mixture in food grinder. Partially freeze the cubed meat and pork fat by laying it out on a metal tray for 20 minutes in the freezer.

To begin, soak wild hog casings in warm water. Sprinkle in 1 pouch of seasoning and 1. Mix 2.5 pounds of ground venison with 9.5 pounds of ground pork.

It’s a 50/50 or 1:1. Austin goes over the steps he uses to make your own venison bratwurst. Place the venison sausages on the grill and cook for five minutes, turning them once.

Bearded butcher scott perkins walks you through the process of grinding up your venison (or any other ground meat) and turning it into sausage or bratwurst. If you want to make deer bratwurst without casings, you can use jars and boil down the. These are the best brats we have ever had, so we highly recommend using the recipe bel.