CLASSIC VENISON BRATS | MEATEATER COOK
No deer camp is complete without a meal of venison bratwursts. This recipe adopts classic German flavors like ginger and nutmeg but employs wild game instead of veal. To serve this wiener Wisconsin-style, poach it in beer and onions before searing on the grill. Be sure to top it with sauerkraut and...
Provided by Danielle Prewett
Yield 5 lbs.
Number Of Ingredients 13
Steps:
- Prep. Soak casings in a big bowl of water for at least an hour or overnight before stuffing. If they are packed in salt, run cold water inside to rinse before soaking.
- Grind. Combine the dry seasonings and mix with the diced venison cubes and diced pork fat cubes in a large bowl. Make some room in the freezer and place the meat inside to chill. The meat and fat must be very, very cold before grinding. Let chill for 30 minutes or longer, but don’t allow to freeze solid.
- Use the large die attachment to grind the meat and fat. Return the mixture to the large bowl. Grind again, this time using the small die attachment.
- Stir in the cold milk to make the bind. Mix with a large spoon or use your hands. You want the bind to stick together in a large ball and not crumble; the texture should feel tacky. When finished, place the mixture in the fridge to stay cold while you clean up the meat grinder and set up the sausage stuffer.
- Stuff. Pull the casings out of the water and squeeze out any excess liquids. You still want the outside to be a little wet because it helps it slide better. Feed all of the casing over the stuffer’s tube, leaving a few inches off the end. Tie the end in a knot.
- Feed the meat into the sausage stuffer. Keep feeding it through at a consistent pace as it extrudes the meat into the casing. Don’t overstuff. As the stuffer continues to extrude meat you can start to coil the sausage.
- Form links by pinching at equal distances (about 7 inches) and twisting several times. Turn each link in alternating directions (or tie with butcher’s string). Do this throughout the entire casing. Refrigerate or freeze immediately afterward.
- *You can use a classic sausage ratio of 30% fat by doing 3 1/2 pounds of venison and 1 1/2 pounds of pork fatback. If you want to cut in pork trim, use 3 pounds of venison, 1 pound of pork trim, and 1 pound of fatback.
BACON COLLARD GREENS RECIPE: HOW TO MAKE IT
Collard greens are a staple vegetable of southern cuisine. This side dish is often eaten alongside smoked or salt-cured meats, such as ham hocks, pork or fatback. —Marsha Ankeney, Niceville, Florida
Provided by Taste of Home
Categories Side Dishes
Total Time 01 hours 20 minutes
Prep Time 25 minutes
Cook Time 55 minutes
Yield 9 servings.
Number Of Ingredients 8
Steps:
- Trim thick stems from collard greens; coarsely chop leaves. In a Dutch oven, saute bacon for 3 minutes. Add onion; cook until onion is tender and bacon is crisp, 8-9 minutes longer. Add greens; cook just until wilted., Stir in remaining ingredients. Bring to a boil. Reduce heat; cover and simmer until greens are tender, 45-50 minutes.
Nutrition Facts : Calories 157 calories, FatContent 10g fat (4g saturated fat), CholesterolContent 12mg cholesterol, SodiumContent 651mg sodium, CarbohydrateContent 11g carbohydrate (4g sugars, FiberContent 5g fiber), ProteinContent 7g protein.
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BACON COLLARD GREENS RECIPE: HOW TO MAKE IT
Collard greens are a staple vegetable of southern cuisine. This side dish is often eaten alongside smoked or salt-cured meats, such as ham hocks, pork or fatback. —Marsha Ankeney, Niceville, Florida
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Reviews 4.9
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Category Side Dishes
Cuisine North America, Cajun
Calories 157 calories per serving
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