Ice-fishing Friday: 4 hearty & delicious fish and game lunches to enjoy on the ice



Serves 6



  • 1 pound ground elk
  • 1 whole egg
  • ¼ tsp dried thyme leaves
  • 1 tsp chopped garlic
  • Kosher salt and pepper, to taste
  • ½ cup breadcrumbs


  • ¼ cup canola oil
  • 2 carrots, diced
  • 1 onion, diced
  • 1 parsnip, diced
  • 3 cloves garlic, chopped
  • 2 tbsp tomato paste
  • 796 ml can whole diced tomatoes
  • 750 ml chicken stock
  • 398 ml can cannellini beans, rinsed
  • 1 cup chopped kale
  • ½ cup cooked macaroni pasta
  • Kosher salt and pepper, to taste
  • 2 tbsp chopped basil
  • Grated Parmesan
  1. Preheat oven to 350°F. Combine meatball ingredients in a mixing bowl, then roll into balls (makes approximately 20). Place meatballs on a sheet pan and bake for 15 minutes or until well done, then set aside.
  2. In a large pot over medium-high heat, add oil and cook carrots, onion, parsnip and garlic until tender.
  3. Reduce heat to medium, add tomato paste and lightly caramelize, then add canned tomatoes, stock, beans, kale and cooked meatballs. Cover and reduce heat for 15 minutes.
  4. Add cooked pasta, salt, pepper and basil, then bring back to a boil. Ladle into soup bowls and sprinkle with Parmesan cheese.