Cache Creek Enterprises

Presents

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

chef@venisoncache.com

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Cajun Spice Blend

Ingredients:

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 venisoncache.com 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".

Sports Shows

We added a new section to our website, As Seen At Sport Shows The section contains recipes demonstrated at sports shows around the country, relevant articles, an image gallery and products I recommend.

Mark your calendar for the 33rd Annual Allegheny Outdoor Sport & Travel Show, February 15 - 18, 2018 at the Monroeville Convention Center.

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
Buckmasters

“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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