Photos by Courtlyn Suszko

Ice-fishing Friday: 4 awesome hardwater lunches from our wild game chef

Frosty fare

Tasty wild fish and game lunches for those long days out on the ice

Photo by Courtlyn Suszko

VIETNAMESE VENISON PHO

BROTH

  • 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

GARNISH

  • 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.
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