Cache Creek Enterprises


An Authority on Game Cookery
& Avid Outdoorsman

Certified Chef Albert Wutsch

Bringing the Field to Your Table

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Backcountry & Lodge Hunting
& Fishing Camp Chef

Cache Creek Enterprises
38 Canyon View Drive
Missoula, MT 59802

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 Have You Ever Eaten Bear Meat

by Albert Wutsch, CEC

SOME OF THE bear hunters I know are as ardent about huntin' bears as some turkey fanatics I know are about turkeys. Funny thing is, though, compared to turkey hunters, most bear hunters don't know what to do with the meat. Many times I've heard people say, "Yea, I eat the meat," but it's obvious they seem to struggle through the cooking process, not really understanding how to prepare it. Then there are those who don't hunt bears for the meat, but rather for the magnificent trophies they make. Yet even for those folks, the problem is that too many have never sampled a good bear roast or stew.

PA Game News

Originally Printed in Pennsylvania Game News November 2001

With record numbers of bears being harvested here in Pennsylvania, now's a good time to discuss the preparation of bear meat. The first concern to arise when the subject of eating bear meat comes up is often, "I thought I would get trichinosis from eating beat meat."

Pennsylvania'a bear biologist Mark Ternet insists bear meat be cooked well-done, because the meat could easily carry trichinosis, and the antibodies of Toxoplasma gondii, a parasite that causes toxoplasmosis in humans. However, both of these parasites can easily  be destroyed just by cooking the meat to an internal temperature of 160 degrees. Truth is, today there's more concern about the use of domesticated beef from Europe than there ever will be of eating bear meat or any other game meat. So, now that we have overcome the concerns associated with trichinosis and other parasites, let's talk about taste.

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.

Just Added

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.

“Our attendees have raved about Chef Al’s seminars on game cookery. He is an excellent choice for a seminar presenter!”

Chris O’Hara, Event Director of Great American Outdoor Show by the NRA.

“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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