Cache Creek Enterprises


An Authority on Game Cookery
& Avid Outdoorsman

Certified Chef Albert Wutsch

Bringing the Field to Your Table

Books | Videos | Seminars |

Backcountry & Lodge Hunting
& Fishing Camp Chef

Cache Creek Enterprises
38 Canyon View Drive
Missoula, MT 59802

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Blackened Goose Breast

 Goose breast, skinned 2 each


 Olive oil 2 to 3 T

Cajun spice blend or Jamaican spice rub


Rub breast with oil, sprinkle generously with spice rub, and let set for one hour. Sear all sides on smoking hot grill, caramelizing the outer surface and sealing in the juices. Finish for ½ hour on indirect heat. Remove the breast from the grill, wrap in foil and let rest 5 minutes. Place on a cutting board and slice thin on the bias. This meat should be served rare. Goes excellent with apple ginger chutney and fried sweet potato chips.

Yields: 6 servings


Visit for more recipes and to order my books, "The Art Of Cooking Venison", "The Art of Barbecuing and Grilling Game"  and the dvd, "The Art of Backyard Butchering".

NRA News Cam & Co Interview Chef Wutsch

Chef Wutsch is interviewed by Cam Edwards of Cam & Co. at the 2014 Great American Outdoor Show. Chef Wutsch was also interviewed by Cam & Co. Interview by phone.

“Chef Wutsch's delicious recipes and handy preparation tips underscore his mastery of the true art of cooking venison."

Jackie Bushman, CEO & Publisher

“Chef Al’s Grilled Turkey Breast with Peach Chutney is out of this world!”

Mark Drury, Owner, President
Drury Outdoors, Bloomsdale, MO

 “When it comes to barbecuing and grilling game, it doesn’t get any better than this!”

Steve Stoltz, World & Grand National Champion Turkey Caller, Hunter's Specialties, MO.


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