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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Turkey Medallions with Cranberry Port Sauce


  • Turkey breast, fresh, 2-3 lbs.
  • Flour
  • Salt and white pepper
  • Cranberry juice, 1 cup
  • Whole cranberries, 1 cup
  • Sugar, 1/2 cup
  • Small diced red onion, 1/2 cup
  • Port wine, 1 cup
  • Cornstarch, 1 Tbsp.
  • Cranberry juice, 1/2 cup


Prepare the sauce by combining he wine and red onion. Reduce the wine by half, then add the cranberry juice, cranberries and sugar. Cook until the cranberries are soft and about to burst. Mix cornstarch with juice and add to the hot sauce; thicken to a light consistency. Reserve the sauce on the side. For variations, you may use a combination of lemon or orange juice and zest for flavor and garnish. Adjust the sugar for desired sweetness, and season with salt and pepper.

Remove any tacky membrane from the outer surface of the meat. Slice the breast into 1/4 inch medallions on the bias across the grain, starting with the round end that was closest to the wing joint. Place the medallions between plastic wrap and lightly pound the meat, making it thinner and larger.

Sautéing is the cooking method. Use a sauté pan (bevel-sided frying pan); add a very small amount of oil or nonstick spray to the hot pan (don't use butter, because the pan will be too hot and the butter will burn); dredge the medallions in seasoned flour. Shake off excess flour; add the meat, laying it away from you so the hot oil doesn't burn you; turn the meat once; remove from pan and place on top of the smashed red potatoes; top with sauce.

Note: for other sauté dishes that require sauce to be made in the pan that the meat has been cooked in, remove the meat from the pan, make the sauce, and then add the meat back into the sauce right before service. Otherwise, the meat will broil in the sauce, making it tough. The sauce of this recipe is made beforehand.

Serve with smashed red potatoes, flavored with roasted garlic boursin cheese, buttered sweet corn, sugar snap peas and steamed baby carrots.

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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