While searching for something fun and share-worthy, Kokanee Quinn stumbled across an awesome recipe that was too good not to pass along. This Wisconsin-style venison brat recipe slowly simmers brats in beer with onions, then finishes them over an open fire for the perfect sear, all topped with a tangy hard-cider kraut made from cabbage, malt vinegar, and seasoning. This recipe posted on Petersen’s Hunting by Jack Hennessy is perfect for camp, tailgates, or any day you want to cook something a little extra special—just don’t forget the mustard (and definitely skip the ketchup). (photo credit: Jack Hennessy)
Recipe by Jack Hennessy
Serves: 2
Prep time: 15 minutes
Cook time: 20 minutesIngredients:
- 4 (6-inch) venison brats
- ½ green cabbage head, core removed
- 36 ounces preferred beer
- 36 ounces preferred hard apple cider
- 1 tablespoon kosher salt
- 2 tablespoons freshly ground black pepper
- 1/2 cup malt vinegar
- 1 medium yellow onion, sliced
Directions:
- Slice cabbage into very thin strips and place in a large pot.
- Cover cabbage strips with hard cider, salt, black pepper, and malt vinegar. Add a cup of water. Set to simmer, stirring often until soft.
- Place brats in pot and cover with beer and mix in sliced onion. Set to very low simmer and cook thoroughly.
- To finish the venison brats, cook over a fire until desired sear is reached.
Sear venison brats over a fire. (Photo courtesy of Jack Hennessy)- Serve Wisconsin-Style Venison Brats topped with hard-cider kraut and a quality mustard. (For the love of all that is good – no ketchup.)
