4 awesome ice-fishing lunches from our wild game chef

MUSHROOM ELK MEATBALLS

MEATBALLS

• 1 lb ground elk
• 1 lb ground pork
• ¼ cup breadcrumbs
• 1 whole egg
• ¼ tsp each nutmeg, allspice, black pepper
• ½ cup onion, finely chopped
• Pinch kosher salt

SAUCE

• ½ cup butter
• 2 cups quartered mushrooms
• 1 tsp grainy mustard
• Salt and pepper, to taste
• 540 ml can cream of mushroom soup (non-condensed)

1. In a mixing bowl, thoroughly combine all meatball ingredients, then form 16 equal-sized meatballs.
2. Spread meatballs on a parchment-lined sheet pan and place in a preheated 350°F oven for 20 minutes; remove and set aside.
3. For the sauce, melt butter in a large pot, then sauté mushrooms until tender. Add remaining sauce ingredients and bring to a simmer. Place lid on top, reduce heat and simmer for 1 hour.
4. Pour piping hot meatballs and sauce into a large, vacuum-insulated food container. On the ice, serve in bowls with crusty bread.