Photos by Courtlyn Suszko

4 awesome ice-fishing lunches from our wild game chef


Photo by Courtlyn Suszko



  • 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



  • 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.