Venison brats
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Looking for ideas on what brat flavors to offer for deer season. I would only like to offer 3 to 4 flavors maximum, including a traditional bratwurst. What blends pair well with venison?
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processhead Power User Regular Contributors Smoker Build Expert Bowl Choppers Nebraska Veteran Team Camo
I have been pleased with Blue Ribbon Brat seasoning with a meat block of 50/25/25 lean venison/pork butt/ pork fat.
I would consider it a more traditional brat flavor profile. -
kyle Regular Contributors Veteran Canning Team Blue Power User Sous Vide Wisconsin Gardeningreplied to Deepwoodsbutcher on last edited by
Deepwoodsbutcher I also really like the blue ribbon. It is a great base for many different brats. I add blue cheese, or wild rice, crasins, and cheddar, or just pepper jack.
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cdavis Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma Team Camoreplied to Deepwoodsbutcher on last edited by
Deepwoodsbutcher for venison blue ribbon is also the favorite in my household.
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Thanks for the suggestions!
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ND Mike Big Green Egg Team Blue Regular Contributors Cast Iron Power User North Dakotareplied to Deepwoodsbutcher on last edited by
Deepwoodsbutcher we used the onion and garlic brat seasoning this past year. We added high temp cheddar cheese and cooked bacon that was crumbled. We also added cure since we cold smoked them. They are pretty good. Everyone that has had them like them.
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I use the supreme pizza (big hit getting kids into venison ), blue ribbon, hatch green Chile and the fanciest flavor is longanisa ,it is kinda like a teriyaki but with more flavor (garlic, pineapple, paprika)
High temp cheese available: mozzarella, pepper Jack, cheddar and ghost
