Cache Creek Enterprises


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

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Venison Sloppy Joes


1 T Olive Oil

2 lbs Ground Venison


1 C Onion Minced

1 C Red Pepper Minced

2 T Brown Sugar

3 T Worcestershire Sauce

1 C Ketchup

1 10oz can Diced Tomatoes w Green Chilies

1 6oz can Tomato Puree


½ tsp Ground Black Pepper

1 tsp Kosher Salt

½ tsp Garlic Powder




Heat Sauce Pan, add oil, add meat and brown. Add onion and pepper, sauté. Add remaining ingredients and simmer for 30 -45 minutes. Adjust thickness with either broth or tomato juice. Adjust flavor and seasoning. Serve over hot toasted buns.

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


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.

“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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