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A lot of folks have been asking for my bratwurst recipe since seeing a photo I posted of the finished product. I’d love to take credit for it, but it’s actually a wild game rendition of Michael Ruhlman’s bratwurst recipe from his very fine book, Charcuterie. Rather than using the ratios of domestic meat that Ruhlman calls for, I use a blend of 90% wild meat (deer, elk, moose, caribou, black bear, sasquatch) and 10% pork butt or fatty pork chop. Besides that, I follow Ruhlman’s recipe to the letter. I’ve already said it once and I’ll say it a few more times before I die, Ruhlman’s Charcuterie is one of the best books a hunter can buy. (Except of course, Meat Eater: Adventures from the Life of an American Hunter, by yours truly.)