Wisconsin-Style Venison Brats and Hard-Cider Kraut Recipe
These juicy, flavorful venison brats are cooked and served up Wisconsin-style – simmered in beer, finished on the grill, and served with hard-cider sauerkraut and quality mustard.
Be sure to top these Wisconsin-Style Venison Brats off with a quality mustard (and no ketchup). (Photo courtesty of Jack Hennessy)
January 29, 2021
By Jack Hennessy
Print Recipe
Serves: 2Prep time: 15 minutes Cook time: 20 minutes
Ingredients:
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.)
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