Homemade Venison Brats & Reubens a la Venison Heart

[MisterChrister]

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The donor

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The official Wisconsin-approved way to cook a Wisconsin treasure. Bed of thick cut onions and kraut and beer to insulate brats from bottom of pan while simmering.

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On the kettle, lid on, indirect with some wood chunks for smoke. Take to 150 IT. The biggest mistake people make with brats is overcooking or getting to temp too fast. Either way will donate your fatty juices to the fire.

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Kiss of flame to firm the natural casings up for some snap. Use the lid to control flare ups. Got a little soot on these when lidding. Washed right off with beer ;)

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Perfection. Bratwurst nirvana.

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Sheboygan roll, smokey kraut and onjuns from pan, whole grain mustard, and Sconnie beer. These are flat out the best brats I've ever had, although they're best when freshly made as opposed to frozen and thawed. Oh well, hard to eat 45# of brats in one sitting. I took out the tenderloins, backstraps, sirloins, and rounds. Everything else went into these brats, for good reason. :biggrin1:

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Store the extras here then kiss on flame again to restore snap to serve

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Have a heart, don't waste food ;)


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In the corning brine with some venison round and beef brisket too

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All cooked up

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Sliced, trimmed, and topped with some beef deckle fattiness for lube

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Damn good reuben. The heart was tasty, although lean. Similar to mostly sirloin, with a noticeable touch of organ/liver flavor. Scoring this heart was a fluke as I nailed both lungs but just missed the heart (running deer). I think I'll try to save the heart from now on with head shots as long as the critter isn't running.

[ghammond]

Hi, did you use store bought or do you mix your own spices. Because I want to make some of my own.

[mchar69]

The brats look fantastic! We tried once and a dismal failure.
did you use store bought or do you mix your own spices.

[MisterChrister]

Mixed my own. Took some things I liked from a dozen or so recipes and made my own. Top secret chit though, like tell ya/shoot ya kinda secret ;)

[Norm]

Now that's the way to do up deer!

[Stingerhook]

Surely nothing wasted there. Great work sir.

[Big George's BBQ]

I love brats Those look excellent That reuben looks amazing

[KevinJ]

Looks good

[Harbormaster]

Nicely done Chris.
Those brats look great, but the corned heart Reuben has me salivating.

[cheez59]

Wow brother would I ever devour any of that. Gout be damned even the organ meat sammich. :icon_smile_tongue:

[cowgirl]

Looks fantastic Chris! Congrats on the buck too!!

[crpngdth2001]

Looks awesome, except for the kraut! To this day, even the smell makes me nauseous (long story, repressed childhood memories). :twitch: