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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Small Game Pot Pie


2 lbs legs & thighs

1 qts Chicken broth

2 bay leaves

1 c chopped onion


1/2 c butter

1/2 c small dice onion

1/2 c small dice carrots

1/2 c small dice celery

1 pt small dice potatoes

1/2 c flour


1/2 c heavy cream

Salt and pepper to taste


2 ea 9" pie shells or 2 lbs of homemade pie dough

2 eggs

2 T milk




Combine the legs, broth, bay and onions. Cook for about two hours at a simmer or until the meat falls away from the bones. Skim the impurities and fat that rises to the top of the broth. Strain and reserve the broth and meat. Let the meat cool. Once the meat has cooled, pull meat from the bones and shred. (Variation of this recipe: at this time you can add your favorite barbecue sauce and make pulled critter cue,)

For the potpie, start with a large saucepot, add butter, sauté the onion, carrots, celery and potatoes, add the flour and cook until a thick paste. Add the broth, season and add the cream. Stir and bring to boil. This should become fairly thick. Add the shredded meat. Let the potpie mixture cool.

Dock (prick the bottom of three pie shells) and par bake at 350 degrees for 5 minutes. Add the potpie mixture into the shells; brush the edge with egg wash (egg and milk). Top with remaining dough. Cut v shaped vent in dough. Brush with egg wash. At this point you can freeze for use at a later date or bake immediately at 350 degrees for approximately 20- 30 minutes until golden brown and inside mixture is boiling.

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

Serves 4 portions per pie.


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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