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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Corned Venison Potato Rueben

 

1 lb Cooked Corned Venison

2 lbs Large Potatoes

1 14oz Can Sauerkraut/drained

½ c Thousand Island Dressing

1 lbs Sliced Swiss Cheese

½ lb butter

 

Method:

Cook corned venison using brining method. Chill, shred meat. Cook potatoes with skins on in boiling salted water. Don’t over-cook. Chill overnight in refrigerator. Blend the thousand island dressing with the drained sauerkraut. To prepare, peel the potato and shred on grater. Nice long shreds. In hot pan, add butter, place shredded potato into two round hash brown type patties. Top each side with Swiss cheese, add shredded venison onto one side, kraut mixture on the other side. Top with Swiss cheese. Cook the potato until golden and crisp. Make a sandwich of the two side. Serve with poached eggs or as a sandwich with potato replacing the rye bread.

 

Corned Venison Potato Rueben

 

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". Cache Creek Enterprises, 38 Canyon View Drive, Missoula, Mt. 59802

 

2018 Sport Show Schedule 

Mark your calendars!

I'll be at each of these shows conducting demonstrations and hope to see you there.

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 and an image gallery.

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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