4 amazing fish-and-game lunches to enjoy on the ice

VENISON CHILI

• 2 tbsp canola oil
• 1½ lb diced venison
• Kosher salt and pepper
• 2 medium carrots, large dice
• Half yellow onion, large dice
• 2 cups diced sweet potato
• 1 cup cooked chickpeas
• 1 cup cooked kidney beans
• 3 tbsp tomato paste
• 1 cup red wine
• 2 cups beef stock
• 2 tsp chili powder
• 2 tsp horseradish
• 1 tsp ground cumin
• 1 tsp curry powder
• 1 loaf sourdough bread, sliced

1. In a heavy-bottomed pot, heat oil on medium-high. Season venison with salt and pepper and sear on all sides; remove and set aside.
2. Turn down heat to medium and add carrots, onion and sweet potato; sweat for 5 minutes. Add venison and remaining ingredients (except bread), stir well, then bring to a simmer and cover on low for 3 hours.
3. Ladle piping hot into a large, insulated food container. On the ice, serve in bowls with bread slices.

See more of chef Cameron Tait’s fish and game recipes at www.outdoorcanada.ca/food.