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

BLACK BEAR GOULASH

  • 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.
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