Photos by Courtlyn Suszko

4 awesome ice-fishing lunches from our wild game chef


Photo by Courtlyn Suszko


  • 2 tbsp canola oil
  • 3 cups bear shoulder or leg, 1-inch dice
  • Salt and pepper, to taste
  • ½ onion, diced
  • 2 carrots, sliced
  • 2 cups diced potato
  • ¼ cup tomato paste
  • 2 tbsp flour
  • 1 tbsp paprika
  • ½ cup red wine
  • 2 cups beef stock
  1. Add oil to a pot and heat to medium-high. Season bear with salt and pepper, then brown on all sides in the pot. Add onion, carrots and potato; sauté for 5 minutes.
  2. Lower heat to medium, and add tomato paste, flour and paprika. Stir to combine, then mix in wine and beef stock.
  3. Bring to a simmer then check seasoning; cover with a lid and place in a preheated 300°F oven. Cook for 2 hours, or until meat is tender.
  4. Pour piping hot goulash into a large, vacuum-insulated food container. On the ice, serve in bowls with crusty bread.