Venison Brats
The June July issue of Field & Stream features something they call the Encyclopedia of Summer. It is alphabetized and under B, it says Bratwurst: the Wilder, Tastier Dog. It goes on, no disrespect to the hot dog, but nothings better in the summer than a venison brat. They are meatier, juicier, snappier and wilder. The article says there is also the added bonus of knowing for certain what it is that you are eating. I called Field & Stream editor in chief Colin Kearns.Beer Bath
Sure, you can simply cook brats on the grill from start to finish, but for more evenly cooked meat, poach the links in a bath of simmering beer and chopped onions first. Once the brats are cooked through, sear them on a hot grill for some char.
Bread Winner
Concerning the bun, there is no debate—a Martin's Potato Roll is the only suitable vessel for a brat.
Top It Off
When it comes to toppings, it's best to keep things simple. The perfect combo is classic yellow mustard and sauerkraut.