So, you’ve taken the shot, dressed your deer, and processed the meat. Now it’s time to get cookin’. Need a recommendation? Deer beer brats.

This is the perfect recipe for those who like to spend more time chilling and less time grilling. The hardest part is creating direct (or hot side) and indirect (or cool side) on your grill. Pro Tip: Camp Chef makes some seriously badass grills. If using a gas grill, only use the burners on the right side. If using a charcoal grill push all the hot coals to one side. You can skip this step if you are using a pellet smoker.

Ingredients for Deer Beer Brats

• 5 venison brats

• 1 golden delicious apple cored and chopped

• 1 yellow onion chopped

• ½ stick of salted butter

• 16 oz of your favorite beer

Directions for Deer Beer Brats

1. Preheat grill to 250 degrees

2. Place the brats, apples, onions, and butter in a cast iron loaf pan. Cast iron is ideal for the heat retention.

3. Place loaf pan on the indirect or cool side of the grill

4. Pour your favorite beer over the brats leaving about an inch of space from the top of the pan

5. Cover grill

6. Check the brats every 30 minutes and give a gentle stir

7. After 90 minutes take the brats out of the pan and place them on the direct or hot side of grill

8. Char the brats to your preference

9. Stuff. Your. Face.

Our in-house meat junkie prefers his on a crusty brat bun with spicy mustard and some of the apple/onion/butter mixture. But what about sides? These pair well with baked beans and potato salad.