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Hall Cook Book

Venison Brats

Category: Game / Submtd By: Steve Hall

Yield: 4 Servings

16 Ounces Venison Brats, 4 Links	2 Cups Sauerkraut
4 Cups Beer	4 Kaiser Rolls
1/4 Cup Horseradish Mustard

Shoot a deer. Gut it and hang it. Take it to the processor and have it made into brats.
Or simply buy some bratwurst at your local butcher. It doesn't have to be venison.

Simmer the brats in beer for 30 minutes.
Rinse the sauerkraut in water.

Remove the brats from the beer and brown them on a hot grill or in a frying pan.
While the brats are browning, heat the saurkraut in the pot of hot beer.

Slather horseradish mustard inside each kaiser roll.
Add a venison brat and top with drained saurkraut.
Serve.

Per Serving: 630 Cal (51% from Fat, 17% from Protein, 32% from Carb); 24 g Protein; 32 g Tot Fat; 11 g Sat Fat; 15 g Mono Fat; 45 g Carb; 4 g Fiber; 150 mg Calcium; 5 mg Iron; 1598 mg Sodium; 68 mg Cholesterol

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