Frosty fare
Tasty wild fish and game lunches for those long days out on the ice
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VIETNAMESE VENISON PHO
BROTH
- 4 cups beef broth
- ¼ cup soy sauce
- 10 cloves
- 2 garlic cloves, finely chopped
- 2 tsp fish sauce
- ½ tsp fennel seeds
- ¼ tsp ground star anise
- ½ cinnamon stick
- 1 dried or fresh red chili
GARNISH
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- 2 cups thinly sliced, one-inch strips of venison short rib
- ¼ 250-g package dried flat rice noodles
- ½ red onion, thinly sliced
- 2 green onions, chopped
- 6 fresh mint and basil leaves
- 1 cup green peas, blanched
- 1 carrot, julienne cut, blanched
- 4 lime wedges
- Place all broth ingredients in a pot and bring to a simmer. Cook for 30 minutes, then strain, discard solids and set aside.
- Lightly sauté venison in a non-stick pan (no oil needed), then set aside to cool. Prepare rice noodles as per package instructions, and also set aside to cool.
- Place all garnish ingredients in a travel container. Bring broth back to a boil and pour into a large, vacuum-insulated bottle. On the ice, divide garnish ingredients (except lime wedges) into 4 separate bowls and pour hot broth over top. Squeeze lime juice of 1 wedge into each bowl and serve.