Leftover Meat from Last Hunting Season


  • Admin

    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…

    Goose Bratwursts

    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?

    0_1468861352305_bratwursts.png
    0_1468861361422_bratwursts2.png

    Process

    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


  • Regular Contributors

    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.


  • Admin

    @Gomez
    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!

    –Austin Walton


  • Regular Contributors

    What seasoning would you recommend for chicken?


  • Admin

    @Gomez
    I really like the Feta Cheese & Spinach!

    The Supreme Pizza is also good and the Tomato Basil pairs with chicken really well.
    The Hot Buffalo Wing Brat is a pretty popular option for chicken brats too.

    I really don’t think any of the flavors would be bad though.


  • Walton's Employee

    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!



  • have made Goose Jerky for years, will be trying Goose Sausage soon!



  • 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


  • Regular Contributors

    The thought that immediately popped in my head was to make a Guinness Stew:
    http://allrecipes.com/recipe/231751/guinness-irish-stew/



  • going to the freezer to see whats left over now!



  • Attended a sausage/brat making class at Walton’s last year. Great info.


Log in to reply
 


Active Users


Recent Posts

  • @Robert-Tartaglia Generally vinegar was added to the water to help reduce the smell. In my opinion, if you are just stuffing them the casings don’t require them nowadays, if you are boiling them then I might and add some. Some people also say it makes them more tender but this is debatable.

    read more
  • R

    A recipe that i have says to soak the hog casings in white vinegar and water. My question is, “what does the vinegar do for the casing?”

    read more
  • B

    @parksider Thanks. I did all that. I stuffed them tight twisted the tops down tight and secured them with twist ties. I’m going out right now to try again. Thanks for the tips!

    read more
  • Meat Hacks: Making Bone Marrow Burgers

    Learn about Making Bone Marrow Burgers with Walton's and Meatgistics. Watch the video, read the guide, and then post your questions or comments below.

    Meat Hacks

    The meatgistics User @Denny recently posted a question about how much bone marrow should be added to a burger per lb. Well, I had never done anything with bone marrow before so I decided to grab some and check out the process.

    I started out with a few beef marrow bones, you can pick these up at your local grocery store or butcher shop. The bones I bought were about 2 inches thick which made getting the marrow out a lot simpler than I thought it was going to be. I just pressed on one side with my thumbs and they came out the other end in one solid piece. After doing all the bones I had set aside for testing this I had 5.7 oz.

    Once I chopped them all up I wanted to find out how much a Tablespoon of this weighed so we could give advice in both volume and weight measurements, so 1 Tablespoon of this beef marrow weighed 8 grams so .28 of an oz.

    Now, Denny pointed out that a demo he saw said 3-4 Tablespoons per 1-2 lb of burger, we are going to go with 4 because I always tend to think more is better, so would be 1.1 oz per lb or .55 of an oz per lb. That’s a pretty big range so we are going to test it by using 4 tbsp or 1.1 oz for 1 lb of burger, then 1.5 lb of burger and then 2 lb of burgers.

    Since the purpose of this is to determine the ratio of Marrow to use we didn’t want any other taste to stand out so we aren’t using any patty mix with this, so just straight ground beef. We also are making burgers with no marrow as a control.

    So after we grilled all of the burgers the one we added the most bone marrow too was my favorite. The bone marrow adds a really interesting deep flavor but I was most surprised by how much it changed the texture of the burger. It stayed juicier and almost had a creaminess to it that would be hard to replicate with any other ingredient I can think of.

    I won’t be doing this every time I make a burger, buying the bones, prepping them and then mixing them in did not take too long but it was an extra step but if I had a bunch of friends over and really wanted to impress them with something then this is a really interesting way to make an over the top burger!

    Subscribe to WaltonsTV

    Make sure you subscribe to WaltonsTV and remember to tap the bell next to the subscribed button to get notified about all new videos, plus like and comment on this video, and visit waltonsinc.com and meatgistics.com to find Everything But The Meat!

    Subscribe to Meatgistics

    Easily subscribe to any category or topic on the Meatgistics community site by clicking the green “Subscribe” button to get an email each time a new post is made!

    Shop waltonsinc.com for Patty Makers Shop waltonsinc.com for Patty Seasonings Subscribe to WaltonsTV on YouTube Broil King Baron 420 Broil King Grill South of the Border Cheddarwurst Bratwurst Seasoning

    read more
  • P

    Sitting at the beach on vacation my mind has time to wander…when you’re done stuffing give them a good twist to compact the meat. I’ve also give up on string tying I use zip ties and yes I wash them most of the time. We have zip tie loops that we’ll zip tie to the casings, makes hanging so much easier then just reuse the loops. That should help with the shrinkage issue.

    read more
  • P

    You may not have stuffed them enough. Sometimes it hard to stuff the larger casings and if it’s not tight the may cause the shrinking during the cooling process. Those cases are extremely durable don’t be afraid to stuff them.

    read more

Recent Topics

Popular Topics

8
Online

1.3k
Users

536
Topics

1.8k
Posts


Looks like your connection to Waltons Community was lost, please wait while we try to reconnect.