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

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.
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