A Hunter’s Approach from a Chef’s Perspective
Featuring Chef Albert Wutsch
• Professional chef and avid outdoorsman Chef Albert Wutsch demonstrates the field care techniques necessary to result in a wholesome quality cut of meat to start with in the kitchen. Learn field dressing, skinning and caping methods, butchering a hanging carcass to primal cuts and butchering primal cuts into sub-primal cuts such as steaks, chops and roasts. Learn to identify bone and muscle structures that dictate the fabrication methods, cuts and finished product.
• An excellent companion to The Art of Cooking Venison and The Art of Barbecuing and Grilling Game, also by Chef Albert Wutsch.