Photos by Courtlyn Suszko

4 awesome ice-fishing lunches from our wild game chef


Photo by Courtlyn Suszko



  • 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



  • 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
  1. Place all broth ingredients in a pot and bring to a simmer. Cook for 30 minutes, then strain, discard solids and set aside.
  2. 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.
  3. 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.