Recipe: Grilled Venison Beer Brats
Perfect for a summer Friday or Saturday night: --Shoot deer in fall. Gut deer. Transport some meat to processor and have brats made. (These jalapeno cheese brats came from a buck I shot in Montana, though a deer you shoot and gut anywhere will do.) --Simmer brats in 50/50 mixture of water and beer for 20 minutes. Do not boil brats, just a low, slow simmer, rolling brats occasionally. --As brats simmer, sip remainder of leftover over beer. Heat gas grill and chill at least one more beer. --After 20 minutes, remove brats from stove and drain water/beer mix. Reduce grill to medium-low. Add brats and grill, covered, for 6-8 minutes, until charred slightly. --Remove from grill, serve with mustard [...]