No deer camp is complete without a meal of venison bratwursts. This recipe adopts classic German flavors like ginger and nutmeg but employs wild game instead of veal. To serve this wiener Wisconsin-style, poach it in beer and onions before searing on the grill. Be sure to top it with sauerkraut and whole-grain mustard before digging in. For this recipe I used 70% venison and 30% pork fatback. If you’re undecided on what ratio to use, check...