Venison Bratwurst Recipe – Homemade Deer Brats
- Type
- Bratwurst
- Level
- Easy
- Rating
- Rate this recipe
Today I’ll show you how to make a deer bratwurst yourself. It’s simple and super quick to make.
The grilling season has started and the deer bratwurst is a great change from the typical pork bratwurst and is perfect for a barbecue. It is suitable for beginners and deer lovers.
I have other bratwurst varieties for you on my website. For example, how about a wild boar bratwurst!
If you’re interested in more great bratwurst recipes, my recipe book “24 Bratwurst Recipes For A Perfect Barbecue Experience” is for you!
I also answered some general questions about making bratwurst in my post Making Bratwurst Yourself. Have a look there.
But now enough talking…
Here you will find the complete deer Bratwurst recipe as a video or to read through.
Have fun and good luck making it!
Table of Contents
Deer Bratwurst – What do you need to make it?
Ingredients per 1 kg
| Ingredient | Grams | Percent |
|---|---|---|
| venison from the leg | 725 g | 72.5 % |
| pork back fat | 275 g | 27.5 % |
Spices per 1 kg
| Ingredient | Grams |
|---|---|
| salt | 18 g |
| black pepper | 2.5 g |
| thyme | 1.5 g |
| rosemary | 1.5 g |
| mace | 1 g |
| bay leaf | 0.5 g |
| cloves | 0.5 g |
| juniper berries | 0.25 g |
The equipment to make deer Bratwurst
You need a meat grinder to “grind” the meat. The meat is chopped into small chunks with it.
Spice grinder / mortar
To grind your spices, it is best to use a spice mill. Alternatively, a mortar is also suitable. Or you can use already ground spices. I recommend grinding them yourself.
Natural casings / jars
The deer Bratwurst is stuffed into natural casings. I recommend you to use Sheep casing caliber 22/24.
If you want to make deer bratwurst without casings, you can use jars and boil down the mixture.
Step-By-Step Instructions
Cut the meat and fat
Cut the meat and the fat into pieces suitable for the grinder. You can vary the size depending on how big your meat grinder is.
Chill the meat
Put the pieces of meat in the freezer for 1-2 hours to freeze. This will help you later with the grinding and ensure that the mixture does not get too warm.
Freshly grind the spices
Grind the spices to a fine powder.
Grind the meat and fat
Now you can grind the meat and the fat. Depending on how coarse or fine you want your sausage, you can use different perforated discs. Honestly, this is a complete matter of taste. I use the finest perforated disc (3mm).
Season and mix the sausage mixture
Add the spices to the mixture and mix well for 3 – 5 minutes. The sausage meat should have a good binding.
Prepare and put on the casing
Soak the casing for about 30 minutes in lukewarm water, then put it onto the stuffing tube. I use sheep casings caliber 22/24 for a thinner sausage. Hog casings 28/30 also work.
Fill the casing
Fill the sausage meat into the casing. Important: Do not fill the casing too much, otherwise it will burst later during frying.
Link the sausages
Link the sausages to your preferred length. Pinch with two fingers on each hand and turn forward a few times. Skip one length and repeat, alternating directions so the links do not unwind.
Optional: Poach the deer bratwurst
Optionally poach the sausages in salted water at 75–80 °C (167–176 °F) for about 25 minutes. This extends their shelf life and helps them cook evenly. Alternatively, fry them directly or freeze them raw.
Ready: Enjoy your deer bratwurst
Your deer Bratwurst is ready😄. Enjoy it.
Frequently asked questions
How long does deer bratwurst keep?
How long does deer bratwurst keep?
Raw, it keeps for about 1–2 days in the fridge. If you poach it immediately after making it at 75–80 °C (167–176 °F) for 25 minutes, it keeps refrigerated in airtight packaging for about a week. Raw or poached, you can freeze it for up to 6 months.
Which meat works best?
Which meat works best?
Venison leg and shoulder are ideal because they are lean and flavorful. Well-trimmed neck also works. Ask a hunter or butcher you trust.
What meat-to-fat ratio should I use?
What meat-to-fat ratio should I use?
Venison is very lean, so add about 20–30 % fat. Here I use 72.5 % venison and 27.5 % pork back fat for a juicy sausage that still tastes of venison.
Can I make it without casings?
Can I make it without casings?
Yes. Shape the mixture into small meatballs or patties. See my sausage without casing recipe.
Do I have to poach it first?
Do I have to poach it first?
No, poaching is optional. You can fry or grill it raw. Poaching extends its shelf life and helps it cook more evenly.
