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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.

Wisconsin-Style Venison Brats and Hard-Cider Kraut Recipe
Be sure to top these Wisconsin-Style Venison Brats off with a quality mustard (and no ketchup). (Photo courtesty of Jack Hennessy)
Print Recipe

Serves: 2
Prep time: 15 minutes
Cook time: 20 minutes


  • 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


  1. Slice cabbage into very thin strips and place in a large pot.
  2. Cover cabbage strips with hard cider, salt, black pepper, and malt vinegar. Add a cup of water. Set to simmer, stirring often until soft.
  3. Place brats in pot and cover with beer and mix in sliced onion. Set to very low simmer and cook thoroughly.
  4. 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)
  5. 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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