Venison Brats

Venison Brats

David Sparks Ph.D.
David Sparks Ph.D.
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.

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