Ice-fishing Friday: 4 fantastic fish & game soups to enjoy on the ice

MAPLE ELK & PEROGY SOUP

• 5 cups chicken stock
• 3 russet potatoes, sliced
• 2 carrots, sliced
• 1 yellow onion, sliced
• 2 tsp chopped garlic
• 18 mini frozen perogies (potato and cheddar)
• 1 tbsp olive oil
• 9 oz elk filet
• Kosher salt and pepper, to taste
• 3 tbsp maple syrup

GARNISH

• 1 tbsp chopped chives

1. Place chicken stock, potatoes, carrots, onion and garlic in a medium-sized pot and bring to a light boil. Cook until vegetables are tender, then add perogies and cook for another 15 minutes.
2. In the meantime, add olive oil to a frying pan on medium-high heat. Season elk with salt and pepper and sear on one side for 2 minutes, then flip and cook for one more minute. Remove elk from pan, drizzle with maple syrup, cut into thin slices and set aside.
3. Portion soup into bowls, top with elk slices and garnish with chopped chives.