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

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Pheasant Breast Cutlet with Cranberry Chutney

 

4 Pheasant Breasts (from two Pheasants)

 

1 c Flour

3 eggs

½ c milk (buttermilk optional)

2 c Panko Bread Crumbs

 

Canola Oil for Frying

 

Method:

Skin and remove all tendons from breasts, season with salt and pepper. Dredge breasts in flour, knocking off excess flour. Combine eggs and milk, blending well. Dredge floured breasts in egg wash, then dredge in bread crumbs. In a straight sided sauté pan, add just enough oil to come half way up the sides of the breaded breasts, heat oil, add the breaded breasts making sure oil is not too cool or else the breaded will absorb the oil making it greasy. If the oil is too hot it will burn the bread crumbs. Turn once and only use the oil twice before straining and reusing. Otherwise the burnt particles from the first cooking with adhere to the next batch and ruin the color and flavor.

Serve with immediately with sauce on the side.

 

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". Cache Creek Enterprises, 38 Canyon View Drive, Missoula, Mt. 59802

 

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.

 

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