Grilling outdoors is one of the best parts about summer. We have had some teaser weather lately with temps in the high 40’s, but still a bit too cold and dark for cooking on the grill. But, the good news is the creek is open for the horses so I can stop chopping ice- yay! Although I don’t mind visiting these guys at all…

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Whatcha got there…? Candy? Do I see horse candy?!

There are still about 8 packages of homemade venison brats in our freezer that were made last fall, and I am  slowly using them up. To make the venison brats, we used a kit from Hi Mountain Seasonings and added in frozen hash browns and diced yellow onions while grinding the meat prior to stuffing it into casings.

I saw on a pin on Pinterest a few weeks ago about cooking hot dogs in bulk in a slow cooker, and thought that the crockpot would be perfect for making brats during the winter months when using the outdoor grill is not an option and boiling them takes FORever. In the spirit of warm weather and to use up our remaining potatoes from the garden that are now growing eyes, I served these brats with MO’s Potato Salad.

Venison Bratwurst Slow Cooker Style

Serves 3

  • 3 homemade venison bratwurst
  • 1/4 cup water + 1/2 cup water
  • 1/3 c. chicken broth
  • 1/2 of a yellow onion, sliced into strips
  • Hotdog buns/ bread
  • 3/4 tsp. yellow mustard (optional)

1. Slice onion into thin strips.

2. Pour 1/4 cup water into a frying pan and sear brats in the pan on medium-high heat for approximately 5 minutes, turning once just so they start to brown on both sides and do not scorch.

3. Place brats in crockpot with 1/2 cup of  water and chicken broth and top with onions. Squirt in 3/4 tsp. yellow mustard, if desired. I really like the little kick that it added to the flavor of these brats, but the mustard is totally optional if it’s not your thing.

4. Cook on LOW for 6 hours of HIGH for 4 hours.

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4. Serve topped with onions.  (And then buried in ketchup!)

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MO’s Potato Salad

  • 4 medium yukon gold potatoes, or equivalent
  • 3 hardboiled eggs (my parents are nice enough to give me eggs from their chickens once a week!)
  • 3 T. yellow onion, diced
  • ~1/2 c. Hellman’s Light Mayo
  • 1 T. French’s yellow mustard
  • Pickle Juice, to taste (I probably pour in around 1/4 c)
  • salt & pepper

1. Wash, peel and boil potatoes.

Gardening Tip- Our potatoes were harvested in Septmeber in are just now developing significant eye growth. Store extra potatoes in a cool, dark place, such as a closet or paper bag, and they will last for months.

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2. Drain water from potatoes and stick pot in the freezer for five minutes.

3. Add in remaining ingredients and combine. I like to make a creamier potato salad so I use a hand mixer to combine. If you like a chunkier potato texture, combine with a wooden spoon or rubber spatula until ingredients are incorporated.

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4. Chill in refrigerator covered and serve.

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