User Rating: 4 / 5

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“Our attendees have raved about Chef Al’s seminars on game cookery. He is an excellent choice for a seminar presenter!”

Chris O’Hara, Manager, NRA's Great American Outdoor Show.


“Chef Al’s Grilled Turkey Breast with Peach Chutney is out of this world!”

Mark Drury, (Owner, President, Drury Outdoors, Bloomsdale, MO)


“From this Masterpiece of recipes and helpful hints, I can prepare the ultimate meal for my hunters.”

-Jeff Wingard, Wolfpack Outfitters, Montana


“Chef Wutsch's delicious recipes and handy preparation tips underscore his mastery of the true art of cooking venison."

 Jackie Bushman, CEO & Publisher, Buckmasters


“After returning from our backcountry camp, our hunters started telling me how good the food was before they talked about the elk they harvested. NOW, that says a lot about your cooking!"

 Jake & Donna McDonaldUpper Canyon Outfitters, Alder MT.


“Chef Wutsch is tops in the field when it comes to bringing the great outdoors to the table.”

-Donny Beaver, Owner, Paradise Ranch, Pennsylvania.


“All our club members have this book. It’s a must for every hunter's library.”

-Frank Kaszas, President, Rochelle Park Fish & Game Club, New Jersey


“This masterful collection of recipes is loaded with fire and spice, as well as being an outstanding instructional manual for grilling and barbecuing !”

Jay Langston, Former Editor, Turkey Call Magazine, Editor, Shooters Bible


“Absolutely delicious…I’ll never turn venison into ground meat again.”

-John Schwartz, President, Punxsutawney Hunting Club, Established 1919


“It was fabulous working with Chef Wutsch on our Gundogs Unlimited TV segments. His grilled chukkar is outstanding!”

Tom Sefcak, President Gundogs Unlimited, California.


 “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.


“I’ve eaten BBQ everywhere in the nation, and these recipes are award winning!”

Scott Hohensee, (Wildlife Biologist & Manager, Terra Rosa Ranch, McLean, TX.)


“ I didn’t know venison could taste this wonderful…even my wife, who normally will not eat game meat, loves these venison recipes.”

-Greg Strittmatter, Owner, Duckout Camp, Pennsylvania


“The Elk that Chef Wutsch prepared at our 1998 National Convention was as magnificent as his seminar was outstanding.”

-Tom Toman, Conservation Programs Manager, Rocky Mountain Elk Foundation.