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

User Rating: 0 / 5

Star InactiveStar InactiveStar InactiveStar InactiveStar Inactive
 

Poached Pheasant Breast with Oyster Mushrooms

 

4 Pheasant Breasts (from two Pheasants)

 

Brine

½ c Apple Juice

½ c Sweet White Wine

2 T Canola Oil

 

Poaching Liquid

Remaining Brine about ½ c

1 c Chicken Broth

½ white wine

 

2 c Large cut Oyster Mushrooms

½ Heavy Cream

2 T Butter

2 T Flour

S&P to taste

 

Method:

Prepare Brine by combining everything, inject pheasant breasts, submerge breast in brine. Let brine overnight. To poach, start by placing brine in pan, then pheasant breast, then add chicken broth to slightly cover the breasts. Add mushrooms, butter one side of wax paper and cover. Bring poaching liquid to just below boiling, simmer until internal temp of chicken is 165. Remove breasts and some poaching liquid and cover to keep moist. Add cream to mushrooms/poaching liquid, bring to boil and reduce. Combine the flour and soft butter, slowly add to poaching liquid becomes slightly thickened, reduce until liquid is nice thin consistency. Add breast back to sauce. Serve with pasta, rice, or mashed potatoes.

 

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.

 

Go to top