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

User Rating: 0 / 5

Star InactiveStar InactiveStar InactiveStar InactiveStar Inactive
 

Swiss Elk Steak With Mushroom Sauce

 

Ingredients:

  • 2 pounds of elk round
  • 1 cup of flour
  • 1/4 cup of oil
  • 1/2  cup of chopped onion
  • 1 bay leaf (optional)
  • 1 pint of brown gravy
  • 1 cup of red wine
  • 2 cups of mushrooms, quartered
  • 1 pint of peeled canned tomatoes
  • salt and pepper (to taste)

Directions:

Cut elk round into half-inch thick medallions. Season with salt and pepper and dredge in flour. Add oil to  a cast iron pan. Place medallions in hot oil, and lightly brown on both sides. Add onions and mushrooms, and cook for about 10 minutes. Then add tomatoes, gravy, wine and the bay leaf. Bring to a boil and cover with foil.

Place a crushed can on the wood-burning stovetop, then place the pan on top of the can. The can will carry heat  to the sauce without burning it. Cook for about 1 to 11/2 hours. If  you have an oven on the smokestack, place medallions in a pan, cover and roast for 1 to 2 hours. Make sure you bring the contents to a boil before placing the pan in the oven.

More Pointers

  • Cut large pieces of meat in half to save cooking time.
  • Cook foods that can be reheated on the stovetop. For example, cooked spaghetti squash can be placed in a sealable plastic bag with butter, salt and pepper, and then  reheated in a pot of hot water.
  • Double-bag precooked foods to prevent leaks.
  • Use  store-bought foods, and add berries or nuts to compliment the taste.
  • A heavy, flat-bottomed teakettle is perfect for replacing the humidity fire takes from the air. If you keep the kettle full, you can use it to replace water in stews, soups and beans.
  • Always keep dry oven mitts nearby,.
  • Use flattened cans as racks on the stovetop to keep sauces from scorching.

 

Originally printed in Women In The Outdoors, Fall 2003. 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".

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.

 

Go to top