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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Cajun Spice Blend


Salt, 4 T

Sugar, 2 T

Thyme, ground, 2 tsp

Onion powder, 1 T

Paprika, ½ C

Cayenne pepper, 2 T

White pepper, 1 tsp

Coriander, ground, 2 tsp

Oregano, ground, 2 tsp

Fennel seed, 2 tsp

Cumin, ground 1 tsp


Combine all spices, rub meat with oil, and then cover with spice blend. For tough cuts, let cure for 24 hours. For grilling tender cuts, rub meat with oil, dredge in spices and grill.


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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