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



  • 2 raw goose legs
  • 1 cup each diced carrots, celery, onions
  • ½ cup cooked and diced Brussel sprouts
  • 1 cup dried fusilli noodles
  • 900 ml chicken stock
  • Kosher salt and pepper, to taste
  • Pinch chopped parsley
  1. Place the goose legs in a pot of cold water and bring to a simmer for 3 hours or until meat is tender. Reserve 1 cup of the broth. When the meat is still warm, pull it apart into small chunks and set aside.
  2. In a separate pot, add the dried noodles to boiling water and cook until tender, then remove and rinse under cold water.
  3. Place the vegetables, goose broth and chicken stock in a large pot and bring to a simmer for 15 minutes. Add goose, noodles, salt, pepper and parsley and simmer for another 5 minutes.
  4. Adjust the seasoning and reheat if necessary before heading out, placing the hot soup in a vacuum-insulated travel container.