Ice-fishing Friday: 4 wild fish and game lunches to heat up days on the ice



  • 3 lb raw bear roast (leg or shoulder)



  • 3 litres cold water
  • ½ yellow onion, thinly sliced
  • 2 cloves garlic, smashed
  • 2 bay leaves
  • 5 ounces kosher salt
  • 3 ounces white sugar
  • 2 tbsp honey
  • 1 ounce Insta Cure (sodium nitrate)


  • ½ cup mayonnaise
  • 1 tbsp grainy mustard
  • ½ tsp fresh or dried parsley
  • 8 slices of desired bread
  • 1 red onion, sliced
  1. Tie the roast with butcher’s twine to ensure uniform thickness.
  2. Mix the brine ingredients together in a large bowl, then submerge roast, placing a plate on top to weigh it down. Let roast cure for 3 days in the fridge.
  3. Remove roast from brine and soak in warm water for 30 minutes. Pat roast dry, then let it sit in the fridge unwrapped overnight.
  4. Heat smoker to 185°F, adding mesquite chips when hot. Smoke roast for 3 hours.
  5. Place roast in a pot of simmering water and cook gently for 2 to 3 hours until tender (when a fork is inserted, there should be no resistance when it’s removed). Remove roast from water and chill.
  6. Mix the spread ingredients and set aside.
  7. Remove twine and slice roast very thinly against the grain with a sharp knife. Cover the bread slices with spread, add roast, top with onion and place in travel containers.