Meet Chef Albert Wutsch:

Albert Wutsch, is the author of The Art of Cooking VenisonThe Art of Barbecuing and Grilling Game, and the producer of the video, The Art of Backyard Butchering.  He has cooked in many hunting camps throughout the country and has taught courses on game cookery across the nation. He has been a featured guest speaker for many sports shows and national conventions such as the Rocky Mountain Elk Foundation, National Wild Turkey Federation, and the Eastern Sports and Outdoor Show, the largest outdoor show in North America. Chef Wutsch has conducted seminars that have been sponsored by Lawry’s, Cabela’s, and Bass Pro.

Unfortunately, many people "learn" their butchering skills from relatives or friends who don't have any professional training.  Chef Wutsch will demonstrate the right way to do the job!

Chef Albert's seminars will demonstrate how to butcher a deer and break down a whole carcass into primal cuts, defining each muscle and discussing how to cook.  Each day's instructions will be presented in this order:

Whole carcass/primal cuts

Half carcass/subprimal cuts

Half carcass/subprimal cuts

Demonstrations:

Friday:  3 pm,   5 pm,  7 pm

Saturday: Noon, 2 pm, 4 pm

Sunday: Noon, 2 pm, 4 pm

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