Wild Rice Venison Bratwurst Recipe
Wild rice is a versatile ingredient that can be cooked into many dishes. Check out the Modern Carnivore Introduction to Wild Rice for basic information and preparation of wild rice. Pairing wild rice with venison from a deer you shot last season can make a great combination. Sausage, and more specifically bratwurst, can be a great way to introduce others to wild game.
The recipe below will make about 55 bratwurst so make sure you have space in your freezer or plenty of people to share with.
- 6 pound ground venison
- 4 pounds ground pork
- 4 cups wild rice
- 3 eggs
- 1 pint whole milk (ice cold)
- 2 cups powdered instant milk
- 1 tablespoon ground white pepper
- 1 tablespoon mace
- 1 tablespoon nutmeg
- 1 teaspoon ginger
- 5 tablespoons salt
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- Natural sausage casings
- Grind the venison and pork through a grinder with a medium plate (grinding plate holes should be about ¼ “ diameter). Meat should be at a temperature that is nearly frozen as room temperature meat will not go through the grinder effectively and will produce a mealy textured sausage.
- Mix all ingredients together completely except for the wild rice, then let stand for a couple of hours in the fridge.
- After meat has chilled in the fridge fry up a patti of the sausage, taste, and adjust seasoning to your preference. Once the seasoning is to your liking add the wild rice to the meat mixture.
- Stuff the sausage mixture into casings and let stand overnight in a cool place with good air movement.
- Cook sausage by grilling, boiling or any other preferred method and enjoy.
A wonderful introduction to sausage making at home and over 100 recipes is the book Home Sausage Making, written by Susan Mahnke Peery and Charles G. Reavis. *
Other Sausage Recipes by Jamie Carlson
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