Ice-fishing Friday: 4 amazing fish-and-game lunches to eat on the ice

Ice eats

Run-and-gun gourmet fare: Duck Muffuletta, Spicy Catfish Gumbo, Walleye Noodle Salad & Venison Chili


  • 2 tbsp canola oil
  • 1½ lb diced venison
  • Kosher salt and pepper
  • 2 medium carrots, large dice
  • Half yellow onion, large dice
  • 2 cups diced sweet potato
  • 1 cup cooked chickpeas
  • 1 cup cooked kidney beans
  • 3 tbsp tomato paste
  • 1 cup red wine
  • 2 cups beef stock
  • 2 tsp chili powder
  • 2 tsp horseradish
  • 1 tsp ground cumin
  • 1 tsp curry powder
  • 1 loaf sourdough bread, sliced
  1. In a heavy-bottomed pot, heat oil on medium-high. Season venison with salt and pepper and sear on all sides; remove and set aside.
  2. Turn down heat to medium and add carrots, onion and sweet potato; sweat for 5 minutes. Add venison and remaining ingredients (except bread), stir well, then bring to a simmer and cover on low for 3 hours.
  3. Ladle piping hot into a large, insulated food container. On the ice, serve in bowls with bread slices.

See more of chef Cameron Tait’s fish and game recipes at

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