Cache Creek Enterprises


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Certified Chef Albert Wutsch

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Backcountry & Lodge Hunting
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Cache Creek Enterprises
38 Canyon View Drive
Missoula, MT 59802

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A Versatile Bird

by Albert Wutsch, CEC

Because the breast of a wild turkey is mild and delicate in flavor it can be substituted for all white meats such as pork, chicken, and veal, as well as all red meats including beef, lamb and venison. Venison, in turn, can usually only be substituted for red meats like beef, lamb, and other game meat. 

Originally Printed North American Hunter June 2004

Originally printed in North American Hunter, June/July 2004

The key to making good substitutions for the tender breast of a wild turkey is to substitute it for tender cuts of other meats. For example, you can substitute turkey breast for the breast of pheasant, chicken, goose, duck or other domestic poultry. You can also substitute turkey breast for the loin of beef, veal, port, lamb and venison. And turkey breast can be substituted for top round, the most tender cut of the hind leg of other meats. The concept behind substituting tender cuts for tender cuts is they're best suited for dry cooking methods, including sauteing, pan frying, deep frying, stir frying, broiling, grilling, pan searing and roasting. So any recipe that uses these cooking methods is suitable for all tender cuts  and, most of all, wild turkey breast.

When substituting tough cuts of meat for the legs and thigh of wild turkeys, remember these cuts are best suited for moist cooking, fricassee, roasting with moisture, Crock-Pot cookery and pressure cooking. Tough cuts of wild turkey can be ground and used to make turkey burgers, turkey sausage, stuffed peppers, stuffed cabbage, lasagna, chili, taco meat or meat loaf. Cook the legs and thighs in chicken broth, and reserve the broth for soup or thicken it for sauces. Chill the meat, remove it from the bones, and use it for pot pies, turkey ala king, turkey Tetrazzini or make cold turkey salad for sandwiches.

The entire turkey can be cooked as a traditional roast turkey. I like to  use a roasting bag, which allows the whole bird to be cooked evenly and kept moist. You can also deep-fry a wild turkey just like you do a domestic one. You can inject brines into the bird and smoke it as well.

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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