crazy mt buck

Perfect for a spring or summer Friday night, these deer brats are amazing:

Shoot deer. Gut deer. Transport deer to processor and have brats made. (These jalapeno cheese brats came from the buck I shot in the Crazy Mountains of Montana last November, and were made by H&H Meats in Missoula, though a deer you shoot and gut anywhere will do.)

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Simmer thawed brats in mixture of half-water, half-beer for 20-25 minutes. Do not boil brats, just a low, slow simmer on medium heat. Roll brats occasionally.

As brats simmer, sip remainder of leftover beer. Heat gas grill and chill one more beer.

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After 25 minutes, remove brats from stove and drain water/beer mix. Reduce grill to medium-low. Add brats and grill, covered, for 6-8 minutes.

Remove from grill, serve with mustard on a paper plate, add a few side veggies (optional) and enjoy (no bun, low-carb). Crack second beer. These amazing brats deserve to be washed down with your favorite brew.

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