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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Oriental cuisine is one of the most popular ethnic cuisines in America. You can easily incorporate a few basic Asian cooking methods with wild game for unbelievably great results.

Originally Printed Buckmasters Whitetail Magazine September 2001

 Originally printed in Buckmasters Whitetail Magazine, September 2001

One of the basic Asian cooking methods is stir-frying. It is very simple, dry-heat cooking method, and it works wonders with all game meat. I like to stir-fry in camp because it is a very fast method, and I can keep the meal fresh for late-arriving hunters.

I won't start cooking until they are all cleaned up and eating their soup or salad. I also like this cooking method because it allows me to spend more time on camp chores or just relaxing by the fire.

Stir-frying is very different from the long, slow cooking of a Dutch oven. The majority is spent in preparation, with just 5-10 minutes of actual cooking time. The key tool of stir-frying is a wok - a round, high-sided pan-but a good blue steel saute pan, or cast iron skillet will do the job just as well. The wok is designed to cook food fast, and the heat carries up the sides, giving you a lot of cooking surface to  use. This cooking method works well on propane or over a hot fire.

The ingredients are endless. You can stir-fry quail, pheasant, chukar, rabbit, venison, boar and much more.

The essentials for stir-frying are:

  • A wok
  • High heat
  • Peanut or sesame oil 
  • Thin meat sliced across the grain, making sure to use tender cuts
  • Use these seasoning ratios:
  • 1 part fresh chopped ginger
  • 2 parts fresh chopped garlic
  • 3 parts fresh copped green onion
  • Lay the meat in the pan away from you, so as not to splash yourself with hot oil.
  • Don't overload the pan
  • Prepare as close to service time as possible
  • Remove the meat from the pan when making the sauce
  • Brown the meat (caramelize) for flavor and color
  • Serve with, or over noodles, rice, spaghetti squash or shredded cabbage

The most common stir-frying mistake is to overfill the work or pan. You should only try to prepare two to four portions at a time. Although the method is very quick, too much food in the pan lowers the temperature and extends the cooking time, making a poor, limp product that doesn't have the flavor or texture that you want.

When preparing for more than four people, stir-fry the meat and vegetables in small batches, then remove and serve them on the side. Then prepare the sauce. When the hunters are ready to eat, just add everything back into the sauce and bring to a boil.

Organization is essential when cooking. Have everything in it's place and ready to go; once you start cooking, you can't be looking for something in the kitchen box. 

Here is a great starter recipe. All the ingredients can be found at your local supermarket. Many items can be used with game (especially birds), such as hoisin sauce, duck sauce, and Oriental marinades.

Stir-Fry Venison with Broccoli and Garlic Sauce from "The Art of Cooking Venison," by Chef Albert Wutsch

Venison, 1 lb. (Slice the meat across the grain into pieces 1/8-inch wide, 2 inches long.)

Ginger, chopped, 1 Tbsp.
Garlic, chopped, 2 Tbsp.
Green onions, chopped, 1 bunch
Broccoli, blanched, 1 bunch
Oyster sauce, 1 cup
Hoisin sauce, 1 cup


Soy sauce, 2  Tbsp.
Sherry wine, 2 Tbsp.
Sesame oil, 2 Tbsp.

Method: Prepare meat, place in marinade for 1-2 hours. Heat wok or saute pan, add meat. Sear, browning the meat. remove meat from wok. Add ginger, garlic, onion, broccoli, and stir fry. Combine oyster sauce and hoisin sauce, add to wok, bring to a boil. Add reserved meat, adjust thickness and flavor.

Serve with shredded, stir-fried cabbage seasoned with Chinese Five-Spice Powder

Yields: 4 servings

Good Cooking and Great Hunting
Chef Albert Wutsch

 Originally printed in Buckmasters Whitetail Magazine, September 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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