Cache Creek Enterprises


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

User Rating: 4 / 5

Star ActiveStar ActiveStar ActiveStar ActiveStar Inactive

When cooking with beer you can bet you'll be using a tough cut of meat and that it will be cooked well done. Tougher cuts, such as the legs and thighs of game birds, small game and the leg cuts of venison require low temperatures, added moisture and long cooking times. Most cuts of meat from bears, mountain lions, mountain goats and bighorn sheep are going to be tough, so you should use moist cooking methods such as braising, stewing, fricasseeing, cooking in a Crockpot, pressure-cooking or roasting with liquids.

Originally printed in the North American Hunter August 2002

Originally printed in North American Hunter, August 2002

This brings us to beer. Remember that when cooking with beer you need an assistant chef and twice the amount of beer on hand than what the recipe calls for because the chefs need to taste the beer  to ensure that it has the necessary flavor. Your assistant chef can relieve you if your palate becomes altered by tasting too much beer.

Here are some examples of how you can use beer in your recipes. Sauerbraten is prepared by marinating a tough cut of meat from the hind leg of a deer in red wine. For an interesting twist to this international dish, substitute a lager or ale for the red wine.

It's common to use beer batter on shrimp, but how about using it to deep-fry pheasant breast strips or rabbit loin? You can even add Cajun spices to the beer batter or dredge the breast strips or rabbit loin in Cajun spices and flour before dipping it into the batter. If you want a crispier beer batter, substitute one-third of the four with cornstarch.

Beer and cheese soup is great to enjoy in front of the fireplace during a cold, snowy winter day. The next time you're barbecuing a wild boar loin, make your barbecue sauce with beer instead of vinegar. Moose-beer chili is fabulous, as is corned elk round cooked in beer. 

Another favorite is beer bread, and there are many Irish recipes that utilize beer in puddings, breads and stews. To make the process of baking beer bread easier, you can purchase, "Beer Bread in a Bottle" (Avon Cafe, Hwy 12, Avon, MT 5971), which requires you to just add beer! Beer bread is great for dipping into a bacon, deer and cheese fondue.

In hunting camps, I've prepared everything from braised elk shanks in beer with bacon and caramelized onions to steamed shrimp and lobster in beer. We've also had boiled hot dogs or venison kielbasa in beer.

Other key points to remember"

  • There are many types of beer available for cooking as there are wines and each imparts an individual taste and color to the food.
  • Using non-alcoholic beer is similar to using water
  • Stouts or dark beers impart a strong pungent flavor and dark color to your sauce
  • Compare cooking with beer to cooking with wine. Use a light white wine when cooking white tender fish or pheasant breast and a robust red wind when pairing it with caribou. The same applies to cooking with beer. Lagers and ale work for most game meats.
  • The longer an item cooks the more alcohol will evaporate, and the beer will provide flavor and moisture to the product.
  Beer-Bear Pot Roast
  • 2 slices thick cut bacon
  • 2 lbs bear roast (preferably from the hind leg)
  • 1 T. Kosher salt
  • 1 T. garlic pepper
  • 2 bottles of Guinness Stout Beer
  • 1/4 c. brown sugar
  • 1/4 c. A-1 steak sauce
  • 1 onion, quartered
  • 1 large carrot, quartered
  • 6 red potatoes
  • 2 bay leaves
Cooking Method: Cut bacon into six pieces. Remove fat from outer surface and from between seams of muscles of the bear meat. Place bear meat into Crockpot along with bacon: add seasoning, sugar, beer and A-1 sauce. Cover and let cook for five hours, checking periodically to make sure there's still liquid remaining. Add vegetables and bay leaves, cover and let cook for another hour. The meat should be tender, flavorful and the liquid dark in color and robust in flavor. For a less stout flavor, substitute 1 pint of beef broth for one bottle of lager for Guinness. Serve dish with sweet butter and pumpernickel bread.
 Beer Batter
  •  1 1/2 c. flour
  • 1 tsp. salt
  • 1 tsp. sugar
  • 1/4 tsp. onion powder
  • 1/4 tsp. garlic powder
  • 1/4 tsp. white pepper
  • 1 tsp. baking powder
  • 1 bottle lager beer
Cooking Method: Combine dry ingredients, add beer, mix and let sit for 15 minutes. Dredge meat in seasoned flour, shake off excess flour, dredge in a beer batter and deep-fry in 350-degree frying oil. This can be done in a turkey deep-fryer. When done, strain the fat, cool and store in a refrigerator and reuse.
If you want a more flavorful batter, add more spices. If you want a lighter batter, whip three egg whites to stiff peaks and fold into the batter.
 Originally printed in North American Hunter, August 2002. Visit 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".


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.


Go to top