On Episode 28 of the In Seezyn Podcast we catch up with Chef Albert from Outdoor Solutions in Harrisburg, PA at the Great American Outdoor Show. We discuss cooking many different types of wild game and how to get the most out of your harvest.
 
Chef Albert Wutsch, the author of The Art of Cooking Venison, The Art of Barbecuing and Grilling Game, The Art of Cooking Game, and the producer of The Art of Backyard Butchering is retired as department chairperson of Indiana University of Pennsylvania Academy of Culinary Arts. Chef Albert is a certified executive chef and culinary educator who combines his mastery of cooking with his passion for the great outdoors. An avid hunter and outdoorsman, Chef Albert has cooked for professional outfitters in Montana’s Bob Marshall, Scapegoat and Spotted Bear Wilderness, the largest untamed areas in America. 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 Annual Pheasant Fest, as well as the NRA’s Great American Outdoor Show, the largest sports show in the world.

Chef Albert's professional career has spanned over 45 years of culinary experience. He has received numerous culinary teaching awards and has been featured in many newspaper and magazine articles. He has conducted game cooking demonstrations on TV, has written columns for national magazines such as Pennsylvania Game News, Women in the Outdoors, Buckmasters, and North American Hunter. Chef Albert has hosted and judged game culinary competitions and has been retained by publishers to review culinary manuscripts. 

Check out Chef Albert and Outdoor Solutions
Website: https://fromfieldtotable.com/

YouTube: https://www.youtube.com/@OutdoorSolutions

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