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

BEAR & LASAGNA SOUP

• 1½ lb bear rump roast, sinew removed
• Kosher salt and pepper, to taste
• 100 g dried lasagna noodles
• 3 tbsp olive oil
• 2 tbsp tomato paste
• 1 cup red wine
• 6 cups beef stock or water
• 398 ml tin crushed tomatoes
• 1 onion, diced
• 1 each red and yellow peppers, diced
• 1 cup assorted mushrooms
• 2 tsp chopped garlic
• ½ tsp dried oregano

GARNISH

• 1 tbsp chopped fresh basil

1. Dice roast into ¾-inch cubes, season with salt and pepper and let sit at room temperature for 30 minutes. In the meantime, cook lasagna noodles until al dente, then rinse and set aside.
2. Add oil to a heavy-bottomed pot on medium-high heat and sear meat on all sides. Reduce heat to medium, add tomato paste and stir to lightly caramelize, then add wine and simmer until reduced by half.
3. Add remaining ingredients to pot, reduce heat and simmer for at least 1 hour or until meat is tender.
4. Add noodles to pot and adjust seasoning if necessary. Portion soup into bowls and garnish with basil.