Wondering what to do with the old venison roast that has sat in your freezer since last season? A simple and delicious answer is to make venison bratwurst.
It’s not as daunting as you may think. You can get sausage casings from a variety of locations and several common kitchen appliances could help you ground the meat.
We suggest you try this recipe straight from this year’s Deer Camp.
Prep
Cut the casings into lengths of 2 to 2 1/2 feet for easier handling. Soak them overnight in warm water to make them pliable. Before use, rinse the casings by fitting one end over a funnel and running cool water through them several times.
Make
Ground equal parts venison and pork.
Cube the meat into 1-inch pieces suitable for grinding. Mix these in a bowl.
Add seasoning of your choice. We highly recommend Rupena’s bratwurst seasoning.
Lightly sprinkle the dry seasonings over the mixture, and gently toss to distribute evenly.
Grind the meat. Make your links.
Refrigerate or freeze if you must. But better yet, fire up your grill and you’ve got a hardy feast and a little more room in the freezer for this season’s harvest.
