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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Bear Goulash

  • 2 lbs bear meat, 1/2-inch cubes
  • 1/4 cup flour
  • salt & Pepper
  • 2 Tbsp Hungarian paprika
  • 4 strips bacon, diced
  • 1 cp diced onion
  • 1 Tbsp minced garlic
  • 1/2 tsp caraway seed
  • 1/4 cup tomato paste
  • 1 pint beef broth
  • 1 bay leaf
Sprinkle 1/2 inch cubes with salt, pepper, paprika and flour. Place diced bacon in 2 - 4-inch deep pan, cook until fat is rendered and bacon is crisp. Add meat, lightly brown, add onion and garlic, saute until translucent. Add caraway and bay leaf. Be careful not to burn the paprika. Add tomato, saute. Add broth. Bring to a boil. Place in a 350-degree oven, cook until meat is tender, approximately 1 hour. Server over spaetzle or homemade noodles.

Bear Chili

  • 1/4 cup oil
  • 2 lbs bear meat
  • 2 lbs pork butt
  • 1 cup chopped onion
  • 3 Tbsp chopped garlic
  • 1.2 cup chili powder
  • 1 Tbsp paprika
  • 1.2 cup cumin
  • 1/4 cup kosher salt
  • 1 quart crushed tomatoes
  • 1 pint beef broth
Combine meat and grind through course die. Grind a second time through the medium die. Heat oil, add meat and brown. Cook thoroughly, add onion and garlic, Combine spices and then add to mixture. Add tomato and broth and cook for one hour. Serve with crackers, elbow macaroni or beans, onions, sour cream and grated cheese.

Bear Taco & Enchilada Meat

  • 1 lbs bear meat
  • 1 lbs pork putt
  • 2 pkgs McCormick taco spice blend
Combine meat and grind through coarse die. Grind a second time through the medium die. Cook meat, drain fat, add spices, add water as stated on package, and cook until water has evaporated. Server taco meat with copped onions, lettuce, cheese, sour cream, guacamole and salsa. Or place in soft flour tortilla and refried beans, green chilies, salsa and cheese. Top with enchilada sauce and bake.

Fresh Hot Italian Bear Sausage

  • 2 1/2 lbs bear meat
  • 2 1/2 lbs pork butt
  • 3 Tbsp salt
  • 1 Tbsp sugar
  • 1 Tbsp hot pepper flakes
  • 1/4 tsp ground coriander
  • 1/4 tsp caraway seed
  • 2 tsp fresh cracked black pepper
  • 1 1/2 tsp fennel seeds
  • 1/4 cup red wine
Mix spices and toss with meat. Add wine and toss again. Mix well and grind meat through 1/4 inch die (twice). Make into patties or stuff into hog casings for links. You may also store this as bulk and use of lasagna, meat sauce or pizza. Other variations work just as well, such as bear meat, tomato sauce with ricotta cheese and penne pasta, bear meat meatballs, bear meatloaf or stuffed peppers.


Teriyaki Bear Loin

  • 2 lbs bear loin
  • 8 oz Lawry's teriyaki marinade
  • 1 tsp garlic powder
  • 1 Tbsp kosher slat
  • 1 tsp fresh cracked black pepper
Remove all fat and silver skin from loin. Tie meat with butchers twine. Mix spices add to marinade. Add marinade to meat and marinate for four hours. Cook on grill at medium heat, sear outside, browning well. Baste meat with marinade, cook meat well done, approximately 45 minutes. Stick meat with fork; if juices run clear, it is well done. Serve with baked potatoes and glazed carrots. 
Originally printed in the Pennsylvania Game News, November 2001. 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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