Leftover Meat from Last Hunting Season
It’s middle of the summer and there’s not a lot going on for hunting season right now. But, if you are one of the guys that still has leftover meat in your freezer from last hunting season, here is a great way to use up that last bit of goose, duck, or other wild bird meat left in your freezer…
To the surprise of many people, yes, you can make great bratwursts out of goose meat, or other wild birds. It will help to have some extra fat and meat besides just the goose meat, so what we usually do is make it 50/50, 50% goose and 50% pork. By using a 50/50 combo of goose and pork, you will really help cover some of the wild game flavor from the goose meat, and the extra fat from the pork will add some extra flavor and moisture that the goose meat lacks by itself. If you really want to mask the goose flavor and make it taste as much like a normal brat as possible, try using a stronger seasoning flavor or something with a little spiciness to it. Some of my favorites are the Habanero & Mango Bratwurst Seasoning, Inferno Hot Bratwurst Seasoning, and Hot Buffalo Wing Bratwurst Seasoning. Don’t forget to add some High Temp Cheese as well!
So what are you waiting for? Clear out that freezer, make some goose bratwursts, and get ready for the next hunting season because it will be here before you know it!
What other unique ideas and meat products do you guys make with your wild game?
Grind all meat twice through a 3/8" grinder plate
Mix seasoning and water into meat until evenly dispersed
Stuff sausage into 30mm Collagen Casings or 32/35mm Hog Casings
Twist link or cut into links
Throw them on the grill and enjoy your homemade goose brats!
How To Make Fresh Sausage
Fresh sausage is also one of the easiest and quickest meat products to make. But, if you need some help, check out our WaltonsTV video on How To Make Fresh Sausage, or, share your comments and questions with us below!: https://www.youtube.com/watch?v=Pbfb8k95YCo
I’ve started saving the trimmings from competition chicken thighs, is there any reason I couldn’t do the above but use chicken and pork? Or would you suggest something else? I just hated throwing it away, thanks.
That would absolutely work!
We have made tons of brats from chicken breasts and chicken thighs and we love doing it!
If you are happy with your lean to fat ratio, you don’t have to add pork, but you definitely can.
For the goose brats, I recommend adding pork just to have at least some fat content in there and help reduce some of the “gamey” flavor you’ll get from goose.
If you give it a shot and have any other questions, let us know! And, be sure and let us know how it turns out too!
What seasoning would you recommend for chicken?
I really don’t think any of the flavors would be bad though.
For Chicken Brats the Hot Buffalo wing is what we are using next time we make them, we are adding Hi-Temp Blue Cheese so I am very excited for that! However if you are looking for something I have already tried the Habanero Mango are great with chicken! Good heat from the Habanero without it being overpowering and the sweetness from the mango is excellent! Another good one for chicken if you don’t want any heat is the Feta and Spinach brat.
As far as adding any pork to it I do not do that, we make ours out of 100% breast and they come out great, I know you are talking about thighs but they have a little more fate than the breast so that should be great. make sure you grind twice though as grinding it only once is going to leave you with a very rough textured chicken brat!
derhuntr last edited by
have made Goose Jerky for years, will be trying Goose Sausage soon!
stimy28 last edited by
Got any suggestions of some thing can be done with cubed I have some fenacy eaters and they have figured of it not store bought
The thought that immediately popped in my head was to make a Guinness Stew:
learning last edited by
going to the freezer to see whats left over now!
darthmeateater last edited by
Attended a sausage/brat making class at Walton’s last year. Great info.
I believe the recommended curing time is 12 hours but can I go less than that? I was expecting my order to be here tonight and it won’t be here till tomorrow morning now.
I was going to mix up my batch of jerky tonight but will have to do it tomorrow on my lunch break. Just wondering if tomorrow evening would be long enough to let the meat cure.
Your recipe calls for 1. Sure Cure, 2. Sure Gel Meat Binder, and 3. Smoked Meat Stabilizer. I have all but the Sure Gel Meat Binder. Can I get by without using this? Second question- Is Excalibur’s Cure Excellerator the same as Sure Cure?
@andyman Great question, Carrot Fiber holds up to 26 times its weight in water, and while the 80 oz is still well inside that I have never done that before. I max out (even with Carrot Fiber) at 64 oz which is 2 qts. My only fear with doing 80 is that it might take a lot longer to cook as it will have more water content that will be trying to evaporate. Most of that water should be bound up in the carrot fiber though so it wouldn’t really be available to be cooked out. Hmmm, my recommendation, to be safe is to stick with 64 oz of water.
Now, as to should you add more seasoning, some people will taste the difference if you did not add additional seasonings and some (most) will not. Your water and your seasoning is technically part of your meat block (anyone who is reading this who doesn’t consider this don’t worry!) so adjusting your meat block to include your water is sometimes done. If you do decide to add more spices or seasonings I would add aromatics and things like Rosemary and Basil, don’t add more salt as that is formulated specifically for the meat block.
Hope this helps and if you do decide to go with 80 oz of water then I would be very interested in the results!
i use denuded round. higher cost, less waste, cleaner eating
@jonathon I enjoyed this line of questions and comments, it made me think. Here is my related question: Assume I use 25 lbs. of meat to make summer sausage and add one package, 4 oz., of Carrot Fiber and 80 oz. of water. The ratio is 20 times the weight of water to the weight of CF. In other words, I am adding 5 lbs. 4 oz. of water/CF paste to my meat dough. Should I adjust the amount of salt and spices, I add to the dough? I am concerned that the flavor will be weaker if I don’t add spices for the new total, 30 lbs. curious as to what y’all thinking.