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

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The breast of the turkey can be fabricated and cooked on the grill, roasted or pan seared. Before fabricating the turkey breast, you must remove the tacky membrane on the surface of the meat. This membrane is what makes the meat contort out of shape during cooking. I like to cut the breast into boneless chops, wrap it in bacon, sear it on the grill and then finish it in the oven. These chops can then be served with either heavy brown sauce as for beef, or with a butter sauce, such as hollandaise, as for veal. It can also be served with a cream sauce or fruit sauce such as fruit chutney, for chicken.

Turkey breast can be cut into medallions by cutting the silver dollar pieces 1/4 inch thick and across the grain. These cuts are similar to medallions of beef or veal. Saute them, pan sear on the grill or broil, and serve as you would for veal Marsala, veal saltimbocca or beef medallions Rossini. To prepare cutlets, cut the breast into medallions, place them between two pieces of plastic wrap and then pound them into thin cutlets. Cook the cutlets by sauteing, deep frying or pan frying. To prepare scaloppini, slice the breast across the grain into very thin pieces, pound them between plastic wrap and cook them like veal scaloppini or chicken Piccata.  To cut the meat into strips for stroganoff or stir frying, slice it thinly across the grain and then cut it into strips 1-2 inches long, 1/2 inch wide and 1/4 inch thick.

Wild turkeys, like any other game animal, must receive proper field care to reduce body temperature to 40 degrees as fast as possible. Wild turkeys will age and develop flavor and tenderness by hanging in 40-degree temperatures for 1-3 days. You can also age the meat by skinning or plucking the bird and putting it in the refrigerator for 1-3 days.

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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