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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There are two types of hunters who cook. Some have to cook themselves because their spouses won't (often because they don't know how, or they ruin it every time they try). Other hunters simply enjoy cooking. They cook to relax or to have fun. Everyone, however, loves to cook outside on the grill. We holster our tongs and spatulas, prepare our rubs and marinades and fire up the grill, regardless of the season. 

Originally printed in Buckmasters Whitetail Magazine September 2000

Originally printed in Buckmasters Whitetail Magazine, September 2000

A variety of cooking methods work well on most barbecue units. But allow me to focus on two dry heat cooking methods - broiling and grilling. These are so similar in technique that I am going to combine the key points, which can be applied to either method. There is only one difference between grilling and broiling: The heat is radiated from above when broiling and from below when grilling.  They're both a form of radiant heat, meaning the charcoal, lava rock or ceramic tiles radiate the heat from the flame. The actual term "barbecuing" is an altogether different cooking method that will be defined in a later column. 

There are many types of cooking units on the market for broiling and grilling. Heat sources include an open fire, a bed of hardwood coals, propane , charcoal and mesquite or wood pellets. The choice of a unit and heat source is all personal preference. The key to cooking with any of these units is understanding the cooking methods. The key points and steps of properly broiling or grilling game are:

  • Use tender cuts of meat. Any cut of meat along the backbone will be tender. The top round from the hindquarter works well, too. These cuts of meat should always be cut across the grain.
  • Tender cuts of meat are always served rare and are cooked very fast, using dry heat cooking methods and high heat. if you overcook these cuts, you will create a tough and chewy piece of meat. (Barbecuing uses low cooking temperatures and longer times.) To gauge the heat, hold your hand over the coals and count the number of seconds before your hand gets too hot. A hot grill should do it in four to five seconds. Make sure the grill is smoking hot before placing any food on it.
  • Make sure the grill is clean and free of debris. This will also prevent the meat from sticking. Also, wipe the grill with oil, which seasons the grill to deter sticking. Also, always lightly dredge the meat in oil.
  • Place the meat on the hot grill, allowing time for the grids to mark the meat. Once marked, move the meat to another place on the grill at an opposite angle to create the diamond or X marking that we are all familiar with when we go to a steak house. Also, don't press the juices out, as this will result in a tough product.
  • Turn the meat over once. Do not keep moving it and fiddling with it. The more we move and play with the meat the tougher it will be. Finish cooking on a cooler portion of the grill.
  • To test for doneness, touch the meat with your index finger. The firmer the meat, the more well done it is. The softer it is, the rarer it is. For large pieces of meat, pierce with a fork and watch the juices flow.   If they are blood red, you know the meat is rare. If the juices run clear, it is well done.
  • These methods work well with fish or chicken. When cooking poultry, the juices must run clear.  Always thoroughly cook poultry. When grilling or broiling fish fillets, leave the skin on the meat. This will assist in keeping the fist in one piece because it is usually a more tender, flaky protein. However, shark or tuna steaks on't need the skin on because they are firmer in texture. 
  • The cuts of meat you are using are already tender, so the use of a marinade or rub is only to enhance flavor. Don't marinade these cuts for more than an hour.
  • Most sauces for grilled, broiled or even barbecued foods have some type of sugar in them. This sugar will cause the outside of the meat to char, resulting in good color and flavor. But beware of that sugar burning too fast, which can result in an overcooked outside and raw inside.
This recipe is the simplest of recipes, yet it gives an outstanding product if you follow all directions. 
Grilled Loin of Venison
Venison loin (trimmed), 2 lbs.
Olive oil (to taste)
Kosher salt (to taste)
Ground white pepper (to taste)
Method: The loin of venison is located along the back on either side of the spine. Fabricate a 2-pound piece of loin by removing from the bone. Remove all fat, tendons and tacky membrane. Rub the meat with olive oil, kosher salt and ground white pepper. Place on the hot grill and brown the meat on all sides. Lower the heat to medium fire and let cook for approximately 10 minutes. The entire cooking process should take no more than 20 to 30 minutes. While the meat is cooking, add to the grill thick slices of red onion, tomato and a buttered hard roll.
Note: Serve thinly sliced rare venison with grilled onion and tomato on a buttered toasted hard roll. I'm getting hungry just thinking about it.
Good Cooking and Great Hunting
Chef Albert Wutsch

Originally printed in Buckmasters Whitetail Magazine, September 2000. 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.


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