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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 Curried Corn Venison

 

  • 2 Lbs Corned Venison Knuckle
  • 1c Onion Diced
  • 1c Celery Diced
  • 1c Carrot Diced
  • 1c Turnip Diced
  • 1c Rutabaga Diced
  • 1pt Potato Peeled/Diced
  • 1qt Chicken Stock/or Thai Chicken Ginger Stock
  • 1 14 oz can Coconut milk/optional

 

Spice Blend

  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1 T Black Pepper
  • ½ tsp Dry Mustard
  • 1 T Sugar
  • 1 tsp Turmeric
  • 2 T Cornstarch

Method: Corn Venison for 24 hours. After brined/corned either cook venison as one piece or cut into cubes like stew. Place in pressure cooker or roasting pan. Add diced vegetables, Combine all spice in blend and add to meat and vegetables. Add stock, cover and cook for one hour in pressure cooker or 2 hours covered in oven.

 

Brine for Corning (2 lbs venison)

  • 1 qt water
  • 4 oz Morton Tender Quick
  •  1 oz-2 T Sugar
  • ½ tsp Granulated Garlic
  • ½ tsp Onion Powder
  • 1T Pickling spice

Method: combine all ingredients, bring to boil to dissolve, let set for 1-2 hours to cool. Strain 3-4 oz of brine, inject 3-4 oz into meat (optional) Marinate/brine meat in liquid for minimum of 24 hours.

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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