4 Wild Feasts You Can Make

FROSTY FEEDS

TAKE YOUR ICE-FISHING LUNCH BREAK UP A NOTCH OR TWO WITH THESE FOUR FISH AND GAME FEASTS

RECIPES & PHOTOS BY CAMERON TAIT

JUST BECAUSE YOU’RE out on the hardwater, it doesn’t mean you can’t enjoy a hearty, delicious meal when lunchtime rolls around. These awesome wild cuisine dishes offer just the ticket, whether you cook them right out on the ice, or prepare them ahead of time and keep them hot in vacuum-insulated travel containers, as needed. Either way, you and your fishing pals will eat like royalty.

SERVES 6

ELK MEATBALL PASTA E FAGIOLI

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.

MEATBALLS

• 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

SOUP

• 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

SERVES 4

1| In a large, heavy-bottomed pot over medium heat, add the butter, onion, garlic, potatoes and carrots; cook for 5 minutes.

2| Add flour to vegetables and combine completely, then reduce heat to low and cook for two minutes. Add warmed stock, and whisk to prevent clumps from forming.

3| Add remaining ingredients, bring to a simmer, cover and reduce heat to low for 30 minutes. Adjust seasoning if needed, garnish with lemon and dill and serve in bowls. • ¼ cup butter • ½ yellow onion, diced • 2 cloves garlic, chopped • 3 russet potatoes, peeled and diced • 2 carrots, sliced • 3 tbsp flour • 700 ml chicken stock, warmed • 1 red pepper, diced • 500 ml heavy cream • 8 oz salmon or trout fillet, cut into one-inch cubes • 8 oz walleye fillet, cut into one-inch cubes • Pinch chili flakes • 1 tsp kosher salt

GARNISH

• Juice and zest from ½ lemon • 1 tsp chopped dill »

SERVES 4

1| In a medium bowl, mix dressing ingredients then set aside.

2| In a separate mixing bowl, combine turkey, raisins, walnuts and celery, then mix in the dressing. Adjust seasoning if necessary.

3| Spread turkey salad on 4 slices of buttered bread, then top with apple, arugula and the remaining buttered bread slices.

DRESSING

• ¾ cup mayonnaise • 1 tsp Dijon mustard • 2 tsp lemon juice • ½ tsp chipotle powder • Kosher salt and pepper to taste

SALAD

• 2 cups diced cooked wild turkey breast • 2 tbsp sultana raisins • 2 tbsp toasted walnuts • 1 rib celery, small dice • 8 slices whole grain bread • 1 red apple, cored and thinly sliced • 2 cups arugula lettuce • Butter

ALSO SEE PAGE 18 FOR CAMERON TAIT’S SWEET AND SPICY BAKED TROUT RECIPE.

DUCK TORTILLA SOUP SERVES 4

1| Rinse duck well and place in a pot with onion, carrot, celery and peppercorns. Add water and bring to a simmer. Reduce heat to low, cover and simmer for at least 1 hour.

2| Remove duck, dice once cooled and set aside. Strain stock and set aside; discard the vegetables.

3| In a large pot, heat oil and add onion, jalapeno and garlic; sweat for five minutes. Add spices and stir for two minutes to combine and bring out more flavour.

4| Add reserved stock, remaining soup ingredients and diced duck. Let simmer for 30 minutes, then check seasoning before ladling into bowls.

5| Garnish with lime, cilantro, avocado, tomato and tortilla chips.

• 4 small duck breasts • ½ yellow onion, diced • 1 carrot, sliced • 1 rib celery, sliced • 1 tsp black peppercorn • 5 cups cold water

SOUP

• 3 tbsp olive oil • ½ yellow onion, diced • 1 jalapeno, seeded, diced • 3 cloves garlic, chopped • 1 tsp chili powder • 1 tsp ground cumin • 1 tsp paprika • 1 tsp Kosher salt • 500 ml tomato purée • Reserved duck stock • 199 ml can corn • 540 ml can black beans, rinsed • 1 dried chipotle pepper

GARNISH

• 1 lime cut into wedges • 1 tbsp chopped cilantro • Half avocado, diced • 1 tomato, seeded and diced • Tortilla chips OC